Chicken Velvet Soup - cooking recipe

Ingredients

1/2 c. butter
1/2 c. flour
1 c. warm water
4 c. hot chicken stock
1 c. warm cream
1 c. chopped, cooked chicken
1/4 tsp. salt
dash of pepper

Preparation

Blend butter and flour in double boiler.
Add warm milk and 2 cups of the chicken stock.
Stir until smooth.
Add cream and cook 15 minutes.
Add remaining 2 cups chicken stock.
Just before serving, stir in chicken and seasonings.
Add more seasoning, if desired.
Serve hot with a sprinkle of chopped parsley.