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Categories:
butter flour chicken broth carrots celery chicken breast potatoes broccoli florets green peas light cream cauliflower florets
Viewed: 128 - Published at: 9 years agoIngredients
- 2 tsp. butter
- 2 tsp. flour
- 1/2 gal. chicken broth
- 8 oz. carrots, sliced into 1/4-inch pieces
- 8 oz. celery, chopped
- 8 oz. raw chicken breast, sliced into 1/2-inch pieces
- 12 oz. uncooked potatoes, diced into 1/2-inch pieces
- 8 oz. broccoli florets
- 4 oz. green peas
- 1 pt. light cream
- 8 oz. cauliflower florets
Method
- In a large stock pot (2 gallon), melt the butter over low heat.
- Add flour and mix to obtain a paste.
- Do not burn.