Cream Of Chicken Soup
(salem)
Ingredients 3 tablespoons butter 1 medium onions, skinned, and chopped 1 celery sticks, chopped 1 cup mushroom, button sliced 1\2 cup flour 8 cups chicken broth 1 bay leaf 1\2 teaspoon thyme, dried 1 teaspoon salt 1\4 teaspoon black pepper, freshly ground 2 cups chicken, cooked roughly chopped 1\2 cup heavy cream OR milk
Directions 1. Melt the butter in a large heavy skillet over medium heat. Add onion, celery, and mushrooms, cover and cook, until soft, about 5 minutes, stirring occasionally.
2. Add flour and stirring constantly cook for 2 minutes. Whisking constantly, pour in chicken broth (recipe available in our cook book). and bring to a boil. 3. Add thyme leaves, bay leaf, salt and pepper to soup. Reduce heat to low and simmer for 20-25 minutes.
4. Stir in the chicken and heavy cream or milk and simmer just until heated through. Discard the bay leaves and adjust seasoning with salt and pepper. Remove from the heat and serve immediately.
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