Chicken Velvet Soup

Recipe Ingredients

6 tablespoons	90ml	Butter or margarine
1/2 cup	118ml	Milk
3 cups	711ml	Chicken broth
1		Pepper
6 tablespoons	90ml	Flour
1/2 cup	118ml	Light cream
1 cup	62g / 2.2oz	Fine chopped cooked chicken

Recipe Instructions

1. In saucepan, melt butter or margarine. Blend in flour, then stir in milk, light cream and chicken broth. 2. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. 3. Reduce heat. Stir in finely chopped cooked chicken and dash of pepper. 4. Return soup to boiling and serve immediately. Makes about 5 cups of soup.

NOTES : This recipe was a standard at the famous Tea Room of L.S. Ayres' Department Store in Indianapolis. Ayres' opened for business in 1907. In the store's early years it was thought that food was served from informal food stands before the Tea Room opened in 1929. The Tea Room was closed in 1991 and the original downtown Ayres' store was closed in January 1992.

Source:
The James Whitcomb Riley Cookbook

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