Cream of chicken soup is a rich, smooth soup made by flavoring a white (veloute) sauce with additional chicken. Serves 6.

2 tbsp. butter
3 tbsp. flour
7 c. chicken broth
Carcass of a chicken
1 onion, finely chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
2 egg yolks
1/2 c. light cream

Heat the butter in a large saucepan. Add the flour and stir in the chicken broth with a wire whisk. Add the chicken carcass, onion, carrot and celery. Simmer uncovered for one hour. Remove the carcass; strain the soup and return to a clean saucepan. Combine the egg yolks and cream and add to the soup. Do not let the soup boil or the egg yolks will curdle.