6 c. milk
3 tbsp. Stouffer's or low salt chicken base (paste)
2 tsp. whole leaf tarragon
1/2 tsp. granulated garlic
1/2 tsp. white pepper
1/4 tsp. curry powder
48 oz. (3 lb.) Swiss cheese
1/2 c. Chablis
1 c. sour cream
1 lb. smoked ham or Canadian bacon, diced
2 lb. 4 oz. boneless skinless chicken breast, diced raw

Heat milk in a double boiler, water slightly boiling. Add chicken base, tarragon, garlic, pepper, curry powder. After milk is warm, add the cheese, whipping until melted. Mix well. Add Chablis slowly. While mixing, add sour cream. Mix well. Add ham. Saute diced chicken in vegetable oil until cooked. Drain well and add to the soup. Cook about 15 minutes on low simmer (water not boiling). Makes about 1 gallon of soup!