Chicken Velvet Soup

1/3 c. butter
3/4 c. flour
6 c. chicken stock (boullian cubes with water)
1 c. milk, warm
1 c. cream, warm
     (or can use 2 cups of either)
1 1/2 c. cooked, diced chicken
1/2 tsp. salt
          Pepper

Melt butter in soup pot.  Add flour and cook, stirring until blended.

Add 2 cups hot stock and milk and cream.

Cook slowly, stirring until thick.

Add remaining stock and chicken.

Season with salt and pepper.

Serves about 6.

I always cook some potatoes for the boys to add to the soup.  Sometimes we add cooked broccoli or cauliflower.  This is a quick homemade soup, especially if you use canned chicken!