Cream of Chicken Soup

Developed for RSC#11. This soup knocked my socks off. I made more soon after finishing batch #1. It's so creamy - thickened with a roux and topped off with cream. The shallots & white wine make it refined & lovely while the cayenne gives it a nice kick. All while being creamy, dreamy comfort food. It's quick & easy, too. What more could you want??

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 2  tablespoons butter
• 1⁄2 cup  minced shallot
• 1⁄4 cup all-purpose flour
• 1  cup white wine
• 4  cups chicken broth
• 4  cups milk
• 1⁄2 teaspoon cayenne (more or less to taste)
• 1  teaspoon salt
• 2  cups  shredded  cooked boneless skinless chicken breasts
• 1  cup heavy cream
• 2  tablespoons  minced parsley

Directions

1. In a large soup pot, melt the butter.
2. Saute shallots until softened, about 5 minutes.
3. Whisk in flour. Cook a few minutes.
4. Add wine & whisk until smooth. Cook until bubbly & thick.
5. Add chicken broth, milk, cayenne, salt, & chicken. Bring to just a simmer for 5 minutes to heat through thoroughly & thicken.
6. Add cream & bring to a simmer again. Garnish with a sprinkling of parsley & serve.