German Cream of Chicken Soup: Suppe, Heidelberger Art Recipe - Food.com
Very rich chicken flavour.
Ingredients
- 1 quart beef stock or 1 quart bouillon
- 2 cups water
- 1 teaspoon sugar
- 2 tablespoons rice or 2 tablespoons barley
- 3 -4 lbs chicken, cleaned
- 1 tablespoon salt
- 1 1/2 tablespoons butter or 1 1/2 tablespoons chicken fat
- 1 tablespoon flour
- 1 1/4 cups cream
- 3 egg yolks, beaten
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