Chicken Velvet Soup Recipe | Yesterday's Recipes

Ingredients

• 3⁄4 cup butter (room temperature)
• 3⁄4 cup flour
• 2 cup light cream (or half-and-half)
• 6 cup chicken stock (heated)
• 1 1⁄2 cup cooked breast of chicken (chopped finely)
• salt (to taste, if desired – about 1 teaspoon usually)
• 1 dash ground black pepper (to taste)
• 1 cup fresh parsley (snipped, to garnish)