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Susie in Indy requested a recipe for Chicken Velvet Soup in Sunday's newsletter. I have been making this for nearly 30 years and included it in a church cookbook in 1981 that I typed up. I am working on a new cookbook for the church we attend now as we have moved from Memphis to Independence, MS. I had forgotten about the recipe and since you reminded me, I think I will put it into the new cookbook I'm working on.

Chicken Velvet Soup

6 tablespoons margarine
1/3 cup all-purpose flour
1/2 cup milk
1/2 cup light cream
3 cups chicken broth
1 cup finely chopped cooked chicken
Dash of pepper

Melt margarine in saucepan. Blend in flour; add milk, cream and broth. Cook and stir until mixture thickens and comes to a boil; reduce heat. Stir in chicken and a dash of pepper. Heat again just to boiling and serve immediately. Serves 4
Margaret in MS

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