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     Title: Cream of Chicken Soup with Leeks
Categories: Soups, Historical, Chicken, Dairy
     Yield: 8 Servings

     3 c  Chicken stock
    12    Leeks; white portions only,
          -quartered
   1/2 c  Celery; diced
     3 tb White rice; uncooked
 1 1/2 c  Cooked chicken; minced
   1/2 ts Salt
     2 tb Butter or chicken fat
     2 tb Flour
     2 c  Light cream, warm
   1/4 ts White pepper
     2 tb Parsley; chopped

 In the 2-quart saucepan over medium heat, warm chicken stock.  Add
 whites of the leeks, celery, and rice and simmer until soft, about 10
 minutes. Drain, returning stock to saucepan.  Rub vegetables and rice
 through a sieve or place in a blender to puree, then stir back into
 stock. Add cooked minced chicken and add salt. In a 3-quart saucepan
 over medium heat, make a roux of the butter and flour.  Slowly stir
 in the warm cream. Add chicken stock mixture, stirring constantly,
 and continue stirring until thickened and heated through.  Sprinkle
 with chopped parsley and serve hot.

 Courtesy of The Louisville and Nashville Railroad

 From: Dining by Rail by Porterfield, James D.
 St. Martin's Press, New York 1993

 Posted by: John Hartman Indianapolis, IN

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