Chicken Velvet 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 1/2 c. finely diced chicken
1/2 tsp. salt and pepper to taste

Preparation

Melt butter.
Add flour and cook over low heat until well blended.
Add 2 cups hot chicken stock and the warm milk and cream.
Cook slowly, stirring frequently, until thick.
Add remaining 4 cups of the chicken stock and chicken and heat to boiling.
Season with salt and pepper.