Cream of Chicken Soup from The Times Cookery Book by Katie Stewart
For the best flavour use a raw chicken carcass left over from jointing a chicken in another recipe. Place the chicken carcass in a saucepan with sufficient water to cover – about 3 pints (1½...
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Ingredients
- few scraps cooked chicken
- freshly milled pepper
- chopped parsley
- 2–3 tablespoons cream
- 1 oz (25 g) butter
- parsley stalks
- salt
- 1 oz (25 g) flour
- 1 onion
- ½ pint (3 dl) milk
- 1 clove
- 1 bay leaf
- 1 chicken carcass
- 2 carrots
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