Williamsburg Soup - cooking recipe

Ingredients

3 large onions
2 medium carrots
1 1/2 c. flour
1 pt. light cream
1 c. cooked rice
3 stalks celery
1 c. butter
3 qt. chicken broth with 1 Tbsp. salt
2 c. diced chicken

Preparation

Chop vegetables.
Cook in small amount of water for 20 minutes. Melt butter and blend in flour thoroughly.
Heat broth, cream and add very gradually to butter and flour mixture.
Stir until all lumps disappear.
Add vegetables (water and all).
Stir and cook over low heat for 10 minutes.
Season to taste.
Add meat and rice. Cook over low heat until meat is heated.
Makes 12 servings.