Cream Of Roast Chicken Soup - cooking recipe

Ingredients

1 chicken carcass, slow roasted
1/2 teaspoon basil
1 large bay leaf
1/4 teaspoon pepper
2 carrots
2 celery ribs
1 medium onion
1 cup fresh mushrooms
2 tablespoons flour
2 tablespoons margarine
1/2 cup half-and-half, light

Preparation

Fill large pot with carcass and add water to cover. Add basil, pepper and bay leaf. Simmer for one hour. Or until chicken falls apart easily.
Remove chicken parts and bones from broth. Set aside to cool. Remove bay leaf. Once chicken has cooled, remove chicken meat and cut into smaller pieces. Add to broth.
Cut carrots, celery, onion, mushrooms into small pieces. Add to stock. Cook until almost tender.
Add orzo and cook until al dente. Approximately 8 minutes depending on size. Refer to package directions.
Heat margarine in a small saucepan. Add flour and cook for one minute. Slowly whisk in half and half. Once thickened, add some stock to the milk mixture. Add to soup.
You are ready to serve :D.