3 ounces butter 3 ounces flour 8 cups chicken broth 1/2 cup
cream salt and pepper to taste 2 tablespoons chopped parsley
In a soup kettle, melt butter, stir in flour to make roux. Pour in
chicken broth. Mix well with roux. Simmer for 30 minutes. Add cream and
season with salt and pepper. Stir in chopped parsley. Serve hot.