Chicken Velvet Soup

1/3 cup butter

1 C. warm cream

3/4 C. flour

1 C. warm milk

6 C. hot chicken stock

2-4 cooked and shredded chicken breasts

Melt butter and mix with flour with a wisk to make a roux. Add 2 C. hot chicken stock, cream and milk. Stir till flour is dissolved. Put in a pot with remaining 4 C. stock. Simmer 30 minutes. Add chicken breasts. Salt and pepper to taste.

This is from the Lion House Cookbook. Its rich and super yummy. It would make a great first course at a fancy dinner.