Prep 10 mins
Cook 20 mins
Thick, Cream Soup
Make and share this Chicken Cream Soup recipe from Food.com.
- Pour a few drops of Oil.
- Melt the butter and gradually stir in with the flour (Roux).
- Cook slowly; avoid browning it much.
- Add stock slowly, and keep whisking the mixture.
- Simmer, not boil, and keep whisking until flour flavor is gone.
- Warm soup and add Monter au Beurre or ‘cold’ butter and cream.
- Season with salt and pepper.
- Garnish with pan-fried chicken breast, mushroom.