Food for Groups

(yield: 25)
1/2 c. butter
3/4 c. flour
2 tsp. salt
3 qts. milk
1 gal. chicken stock
1/4 c. soup base (chicken)
2 c. pimentos
2 tsp. grated onion (sautee)
to taste pepper

procedure:

1. make a roux with butter and flour,
2. add remaining ingredients,
3. cook over medium low heat until done.

Source: KJFSC

This entry was posted on Wednesday, June 13th, 2007 at 3:07 pm and is filed under Soups. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.