ORIGINAL AYRE'S TEAROOM CHICKEN VELVET SOUP

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ORIGINAL AYRE'S TEAROOM CHICKEN VELVET SOUP image

This recipe takes me back to my childhood in the 1950's when my mother and I would take an occasional shopping trip to Indianapolis (we lived in Anderson, IN) and have lunch in the Ayre's Tearoom. Too many memories to share here, but their Chicken Velvet Soup stands out. Cook's notes: "L.S. Ayres Tea Room Recipes &...

Provided by Ellen Bales

Categories     Cream Soups

Time 45m

Number Of Ingredients 9

1 1/2 stick butter
3/4 c all purpose flour
1 c warm milk
1 pt hot chicken stock (may use swanson's)
1 c warm cream (may use half and half)
1 qt chicken stock
1 1/2 c chopped cooked chicken
1/4 Tbsp salt (3/4 teaspoon)
dash(es) pepper

Steps:

  • 1. In a large pot, combine butter and flour, blending well. Add warm milk, the pint of hot chicken stock and the warm cream.
  • 2. When it begins to thicken, add remaining ingredients and cook over low heat until hot.

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