1/3 cup butter
3/4 cup flour
6 cups chicken stock
1 cup warm milk
1 cup warm cream
1 1/2 cup finely diced cooked chicken
1/2 tsp. salt and pepper to taste

Melt butter and add flour and cook over low heat until well blended. Add 2 cups hot chicken stock and the warm milk and cream. Cook slowly, stirring frequently, until thick. Add remaining 4 cups of chicken stock and chicken and heat to boiling. Season with salt and pepper.

Makes 8 servings.