Recipe: Cream of Chicken Soup and White Sauce Mix

Cream of Chicken Soup

2 chicken bouillon cubes
2 cups hot water
1 and 1/2 cups WHITE SAUCE MIX (recipe follows)
1 cup minced, cooked chicken
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 tsp. salt
1 tsp. garlic salt
4 cups milk
1 egg yolk, beaten
Chopped chives or watercress, for garnish

Dissolve chicken bouillon cubes in hot water. Cool. Combine WHITE SAUCE MIX
and bouillon mixture in a large kettle or Dutch oven. Cover and cook over low
heat about 5 minutes, stirring constantly, until thick and smooth. Add chicken,
celery, onion, salt and garlic salt. Simmer 15 minutes, stirring constantly.
Blend in milk and egg yolk. Simmer 5 more minutes. Remove from heat. Garnish
with chopped chives or watercress. Makes 6 servings.

White sauce mix

2 cups instant nonfat dry milk or 1 and 1/2 cups regular nonfat dry milk
1 cup all purpose flour
2 tsps. salt
1 cup butter or margarine

In a large bowl, combine dry milk, flour and salt. Mix well. With a pastry
blender, cut in butter or margarine until mixture resembles fine crumbs. Lightly pack in a large airtight container. Label. Store in refrigerator. Use within 2 months. Makes 1 quart enough for about 8 cups.