abjcooking
Head Chef
I got this soup recipe from an online source that post bed and breadfast's favorite recipes. I really liked this one so I thought I would share it with you.
1 small onion, peeled and finely chopped
1/2 carrot, peeled and finely chopped
3 stalks celery, optional
20 medium mushroom, optional
1/2 lb. butter
1 cup flour
1 1/2 quarts chicken stock
2 lbs. cooked chicken (1-2lbs.) is ok
1 cup sour cream
1 t. curry powder
dash salt and pepper
In a thick bottom pot, saute onion, carrot, celery, and mushrooms in butter on medium heat. Until onions are translucent.
Lower heat and add flour. Stir the flour until a roux forms.
Simmer on low heat for about 2 minutes, stirring occationally so it doesn't stick.
Add chicken stock and stir until roux and stock are completely mixed.
Add the chicken meat, sour cream, curry, and salt and pepper.
Simmer for about 30 minutes stirring occationally
Optional: you may add additional pads of butter until desired taste. Also, milk can be used to reach desired consistency.
1 small onion, peeled and finely chopped
1/2 carrot, peeled and finely chopped
3 stalks celery, optional
20 medium mushroom, optional
1/2 lb. butter
1 cup flour
1 1/2 quarts chicken stock
2 lbs. cooked chicken (1-2lbs.) is ok
1 cup sour cream
1 t. curry powder
dash salt and pepper
In a thick bottom pot, saute onion, carrot, celery, and mushrooms in butter on medium heat. Until onions are translucent.
Lower heat and add flour. Stir the flour until a roux forms.
Simmer on low heat for about 2 minutes, stirring occationally so it doesn't stick.
Add chicken stock and stir until roux and stock are completely mixed.
Add the chicken meat, sour cream, curry, and salt and pepper.
Simmer for about 30 minutes stirring occationally
Optional: you may add additional pads of butter until desired taste. Also, milk can be used to reach desired consistency.
