Chicken Victoria Soup


1/2 cup flour
1/2 cup butter
2 quarts rich chicken stock
1 cup fresh mushrooms, sliced
1/2 cup diced pimiento
1 small onion, chopped
1 cup cooked chicken, diced
salt and pepper


Mix butter with flour over low heat to make a smooth paste, or roux. Bring stock to boil and stir into the roux. Saute onions and mushrooms for 5 minutes. Mix with pimiento and diced chicken, and add to chicken stock. What makes an inn famousr Well, now you know!


Serves 8

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