Chicken Cream Soup

Ingredients
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1 1/2 pounds Butter
2 pounds Onion -- DICED 1/4''
1 pound Celery -- DICED 1/4''
3 pounds Flour
2 1/2 gallons Chicken Stock
1 1/2 quarts Heavy Cream
4 pounds Chicken Meat, -- COOKED
3 each Bay Leaf
4 ounces Parsley -- CHOPPED
To Taste Salt And White Pepper

SAUTE ONION AND CELERY , ADD FLOUR TO MAKE ROUX.

ADD STOCK AND BRING TO A BOIL, REDUCE TO A SIMMER FOR 30 MINUTES.

STRAIN AND ADD CREAM, MIX TO COMBINE.

ADD CHICKEN AND PARSLEY.

SEASON TO TASTE.


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