Chicken Velvet Soup

6 tb Butter or margarine

1/2 c Milk

3 c broth

1 ds Pepper

6 tb Flour

1/2 c Light cream

1 c Fine chopped cooked chicken

In saucepan, melt butter or margarine. Blend in flour, then stir in milk, light cream and chicken broth. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Reduce heat. Stir in finely chopped cooked chicken and dash of pepper. Return soup to boiling and serve immediately. Makes about 5 cups of soup. 1991 WILLIAMS, Dorothy June and Diana

HANSEN The James Whitcomb Riley Cookbook Guild Press of Indiana, Indianapolis. This recipe was a standard at the L.S. Ayres Tea Room at the L.S. Ayres Department store. Ayres' opened for business in 1907. In the store's early years it was thought that food was served from informal food stands before the Tea Room opened in 1929. The Tea Room was closed in 1991 and the original downtown Ayres' store was closed in January 1992. MM Format by John Hartman Indianapolis, IN mensa-1@juno.com