Chicken Velvet Soup - cooking recipe

Ingredients

6 oz. (1 1/2 sticks) butter
1/4 c. flour
1 c. milk
1 c. heavy cream
6 c. chicken stock
2 c. chopped, cooked chicken
1 tsp. salt
1 tsp. pepper
1 tsp. Dijon mustard

Preparation

In saucepan blend butter and flour; cook over medium heat for 2 minutes.
Heat milk, cream and stock; add a little at a time to butter/flour mixture, stirring until mixture is smooth and thickened.
When it begins to boil, add chicken and seasonings.