Amish/Mennonite Chicken-Corn Soup:
List of Ingredients
3/4 stick butter
1/4 cup chopped onion
1 cup chopped celery
6 tablespoons flour (all-purpose)
2 cups chicken stock (broth)
6 ears corn, cut off cob or 1 ib. can cream-style
3/4 cup milk
3/4 cup half and half
2 tablespoons carrot, shredd
1 tablespoon minced parsley, fresh (1/2 tsp. if dried)
1/4 teaspoon grated nutmeg - rounded
1/8 teaspoon black pepper
1 and 1/2 cups cubed or shredded cooked chicken
Method: In large saucepan melt butter, add onion and celery.
Cook over medium heat until celery becomes transparent. Stir in
flour, bring to boil and cook until mixture just turns light
golden (do not burn!). Add broth, stir until smooth, add all
remaining ingredients except chicken, simmer over low heat for
3 minutes. Add chicken just before serving - let stand several
minutes to heat chicken. Note - if using fresh corn and soup
seems too thin, sprinkle that new product, "quick-mixing sauce
and gravy flour" right over the top and stir until desired
consistency is reached.
Recipe
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