From Free Press Journal
Ingredients
1/4 cup Butter
Salt & Pepper to taste
2/3 cup Milk
3 cup onions, finely chopped
3-3/4 cup chicken stock
1 bay leaf
1/4 cup flour
2/3 cup cream
Method:
- Fry onions for 5 minutes, without browning, in melted butter.
- Add chicken stock, bay leaf and seasoning.
- Bring to a boil, cover and simmer 45 minutes or until tender.
- Remove bay leaf.
- The soup can now be sieved or pureed if a smooth soup is desired.
- Blend flour with milk and whisk gradually into soup.
- Return to a boil, stirring constantly.
- Reduce heat and simmer for 5 minutes.
- Adjust seasoning.
- Stir in cream and reheat before serving.
Non Veggies Index
