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Hello Nancy, your 4 legged executive board and Nancylanders.
This recipe is for Susie from Indy, requested in the 6/3 newsletter.

Chicken Velvet Soup
6 Tbls. Butter or oleo
1/2 cups milk
3 cups chicken broth
1 dash black pepper
6 Tbls. Flour
1/2 cup light cream
1 cup fine chopped cooked chicken
1/8 teasp. Cayenne pepper (optional)

In a saucepan, melt butter or oleo. Blend in flour, then stir in milk, light cream and chicken broth. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Reduce heat. Stir in cooked chicken and dash of pepper & cayenne pepper if using. Return soup to boiling and serve immediately.

Makes about 5 cups of soup.

Hope this is what you were looking for.
Barb - La Porte, IN

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