Rhea Thomas
|
|
« on: July 05, 2009, 06:16:05 AM » |
|
Ingredients
2 - chicken bouillon cubes 2 cups - hot water 1 1/2 cups - white sauce mix 1 cup - minced, cooked chicken 1/2 cup - finely chopped celery 1/2 cup - finely chopped onion 1 tsp - garlic salt 4 cup - milk 1 - egg yolk, beaten chopped chives or watercress, for garnish 1/2 tsp - salt
Method
Dissolve chicken bouillon cubes in hot water. Cool. Combine white sauce mix and bouillon mixture in a large kettle or Dutch oven. Cover and cook over low heat about 5 minutes, stirring constantly, until thick and smooth. Add chicken, celery, onion, salt and garlic salt. Simmer 15 minutes, stirring constantly. Blend in milk and egg yolk. Simmer 5 more minutes. Remove from heat. Garnish with chopped chives or watercress. Makes: 6 servings
|