Cream Of Chicken Soup

1. 1

   In a large saucepan, scald the milk.

2. 2

   Add the stock and heat through.

3. 3

   In a heavy frying pan, melt the butter over low heat, add the flour and seasoning and stir.

4. 4

   Add a bit of the stock to the flour mixture, blend well, and pour back into the stock.

5. 5

   Add some of the warm stock to the bowl with the beaten egg yolk.

6. 6

   Stir to blend, then add the egg to the stock in the saucepan.

7. 7

   Serve immediately with homemade croutons.

* Per serving · 4 servings · Values may vary.

No additional tips available.