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Cream of Chicken Soup
2 C Chicken Stock (post later) 500 ml
� C celery (chopped) 125 ml
� C onion (chopped) 60 ml
2 C milk (cold) 500 ml
2 T all-purpose flour 30 ml
2 C chicken (cooked & diced) 500 ml
1 T sweet butter 15 ml
Salt & pepper to taste
Pour Chicken Stock into soup kettle. Add celery and onion; bring to boil. Reduce heat and simmer 10 minutes. Combine milk and flour in screw top jar; shake thoroughly to mix. Gradually pour milk into stock. Cook to desired thickness. Stir in chicken, butter, paprika, and salt and pepper to taste. Serve hot or cool to use in casseroles.
Yield: 1 qt (1 L)
Cookbook: Caring & Cooking for the Hyper-Active Child
Author: Mary Jane Finsand
Typed By: Susan email@example.com