3 tbsp. butter
3 2/3 c. chicken stock
5 tbsp. flour
1/2 c. cooked chicken, minced
1/4 tsp. salt
Dash of black pepper
1 egg yolk
1/4 c. heavy cream

In 3 quart pot melt butter. Stir in flour cook 1 minute. Take off heat, add chicken stock until smooth. Bring to boil.

Reduce heat. Add chicken, salt and pepper and cook 2 minutes.

Blend egg yolk and cream together in bowl. Stir in a little hot soup and return to pot. Reheat gently, stirring until thick. DO NOT BOIL. Serves 4.