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CHICKEN VELVET SOUP 
6 tbsp. butter
1/3 c. all-purpose flour
1/2 c. milk
1/2 c. light cream
3 c. chicken broth
1 c. finely chopped, cooked chicken

Melt butter in saucepan. Blend in flour. Add milk, cream and broth; cook and stir until mixture thickens and come to a boil; reduce heat. Stir in chicken and dash pepper. Heat again to boiling. Serve immediately. Yield: 4 servings.
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