

Combine chicken stock in sauce pan with ham base.
Add potato bite size pieces and pepper.
Add chicken stock mix and stir until well mixed.
In small pan, melt second margarine butter measure and add flour to create a roux.
It should be light brown in color.
When stock comes to a boil, add roux with a wire whisk.
This will cause the soup to start thickening.
If the soup is too thin, make additional roux and add it to the soup.
If you need to do this, be sure to cook the roux until a tan color.
This will get rid of the raw flour taste.
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