German Cream of Chicken Soup: Suppe, Heidelberger Art Recipe
Very rich chicken flavour.
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Cooking tools:
- Stockpot
- Colander
- Stove
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
- Soup plate
- Paper towel
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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