Cream of Chicken Soup

This recipe for cream of Chicken Soup comes from our Cost Cutting Cabinet but is no less
delicious for that. Try adding some chopped spring onion at the frying stage for extra flavour.

4oz Chicken (raw or cooked)

1 pint chicken stock
1/2 pint milk
Salt and pepper to taste
2/3 heaped teaspoons of cornflour
1 oz of butter

Melt butter in a pan

Add chopped chicken and cook for 2 minutes

Add chicken stock and boil

Add salt and pepper to taste

Remove soup from heat and add milk

Return soup to the heat and bring back to the boil

Mix the cornflour in a little water

Remove the soup from the heat and slowly mix in the cornflour paste to thicken.

Scottish Cheddar Cheese Soup

  This is a delicious soup which if you haven´t tried it before will soon become a fast favourite.
The recipe is from Toravaig House Hotel, a small family hotel at Knock Bay in the south of
Skye.  

Servings: 6

2 onions; thinly sliced

55 g butter
55 g flour
2 1/2 c stock
2 1/2 c milk
1 pinchof pepper
170 g Scottish Cheddar Cheese -- grated

Melt the butter in a saucepan and cook the onions for a few minutes.

Add the flour and cook for another minute.

Stir in the milk and stock, bring to the boil, season and simmer gently for about 5 minutes.

Toss the grated cheese gently into the soup and simmer until melted.

DO NOT ALLOW TO BOIL.

Cream of Mushroom Soup

 

This is an easy soup to make but the trick is in only using closed cap mushrooms. If you do not,
the dark gills under the mushroom will bleed out and turn your tasty soup an unappetizing shade
of grey.

3-5 large closed cap mushrroms

1 oz butter or margarine
1 pint of vegetable stock
1/2 pint of milk
Salt and white pepper to taste
2/3 heaped teaspoons of cornflour

Finely chop the mushrooms.

Melt the butter in a large pot, add the mushrooms and cook for two minutes.

Add the vegetable stock, salt and pepper and bring to the boil.
and in a large pot.

Remove the pot from the heat and add milk.

Return the pot to the bring back to the boil.

Mix the cornflour in a little water.

Remove the soup from the heat and slowly stir in the cornflour. e