Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 1 quart chicken or turkey broth
- 1 cup heavy cream
- 1/4 teaspoon salt (about)
- 1/8 teaspoon white pepper
- 1/8 teaspoon nutmeg or mace
- 1 Tablespoon minced parsley or chives
Yield: 4 servings
Home-Style Cream of Chicken or Turkey Soup:
Melt 4 tablespoons butter in a large heavy saucepan over moderate heat and blend in 4 tablespoons flour. Add broth and 1 cup light cream or half-and-half and heat, stirring constantly, until thickened and smooth. Mix in salt, pepper, nutmeg or mace, parsley or chives, and 1 cup diced, cooked chicken or turkey meat and if you like, 1/2 cup diced, cooked carrots; cover, let mellow over low heat as recipe directs, then serve hot.
Recipe Source: The New Doubleday Cookbook by Jean Anderson and Elaine Hanna (Doubleday)
Reprinted with permission.