This recipe takes me back to my childhood in the 1950's when my mother and I would take an occasional shopping trip to Indianapolis (we lived in Anderson, IN) and have lunch in the Ayre's Tearoom. Too many memories to share here, but their Chicken Velvet Soup stands out.
Cook's notes: "L.S. Ayres Tea Room Recipes & Recollections" from Indiana State Museum
Recipe from: http://www2.indystar.com/recipes/view/4744
Photo from: examiner.com
prep time30 Min
cook time15 Min
1 1/2 stick
all purpose flour
hot chicken stock (may use swanson's)
warm cream (may use half and half)
1 1/2 c
chopped cooked chicken
salt (3/4 teaspoon)
How To Make
In a large pot, combine butter and flour, blending well. Add warm milk, the pint of hot chicken stock and the warm cream.
When it begins to thicken, add remaining ingredients and cook over low heat until hot.
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