Chicken Soup - cooking recipe

Ingredients

1/3 c. butter
3/4 c. flour
6 c. chicken stock
1 c. warm milk
1 c. warm cream
1/2 tsp. salt
1/4 tsp. pepper
2 c. diced chicken

Preparation

Melt butter.
Add flour and cook over low heat until well blended, but not browned.
Gradually add 2 cups hot chicken stock, warm milk and cream, blending well.
Cook slowly, stirring frequently, until thick.
Add remaining 4 cups stock and diced chicken.
Heat to boiling.
Season with salt and pepper.
Serve garnished with almonds.
Serves 10.