Chicken Velvet Soup

1. 1

   Cut up onion and celery; puree in food processor.

2. 2

   Heat margarine to bubbling hot in a large, heavy saucepan.

3. 3

   Add celery and onion mixture.

4. 4

   Reduce heat to medium; cook until thoroughly softened, but not browned.

5. 5

   Add flour; stir together to form a smooth paste.

6. 6

   Reduce heat to low; cook for 15 minutes, stirring often.

7. 7

   Slowly add chicken base and water, whipping constantly to ensure smoothness.

8. 8

   Bring to boil over medium heat, stirring often.

9. 9

   Lower heat; cook for 1 hour.

10. 10

    Add half and half; blend well.

11. 11

    Add chicken meat and salt and pepper to taste; simmer for 5 more minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.