"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

L.S. Ayres' Chicken Velvet Soup Recipe

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This recipe for L.S. Ayres' Chicken Velvet Soup, by , is from The Davis Family and Friends Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Norma Davis
Added: Wednesday, July 15, 2009


3/4 C. butter
3/4 C. flour
1 C. warm milk
1 C. warm cream (half & half can be used)
1/2 C. chopped chicken
1 qt. chicken broth

Put the butter and flour in a pan and place over low heat... blending. Stir in warm milk and the cream. After cooking starts, add l quart of chicken broth and 1/2 cup chopped chicken. Simmer on low heat until well blended. Best to use a wire whisk to keep smooth and to keep soup from sticking to bottom of pan.

Personal Notes:
A 3 or 4 pound chicken and 2 1/2 quarts of water, cooked until done, makes a good broth.
I was an assistant at L. S. Ayres department store in Indianapolis for 5 or 6 years...this recipe was a favorite in their Tea Room. L. S. Ayres is no longer in business...but you can go to the Indiana State Museum in Indianapolis and have lunch in a room modeled after the original tea room with a lot of the same recipes.




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