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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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When the weather starts turning cooler, we like to sit down to dinner with this colorful rich bisque. Add hot rolls and a salad, and you have a hearty meal. Ingredients:
2 quarts chicken broth |
2 cups cubed cooked chicken |
1 jar (4 ounces) diced pimientos, undrained |
1/4 cup chopped green onions |
1 teaspoon dried tarragon |
1/2 teaspoon salt |
1/2 teaspoon pepper |
2 chicken bouillon cubes |
1/2 cup butter, cubed |
1 cup king arthur unbleached all-purpose flour |
Directions:
1. In a soup kettle or Dutch oven, combine the first eight ingredients; bring to a gentle boil. In a small saucepan, melt butter. Stir in flour; cook and stir for 2 minutes. Gradually add to boiling soup, stirring constantly until smooth. Return to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Yield: 10 servings (2-1/2 quarts).
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