Ingredients
32
32 servings
- •3 quarts chicken stock
- •3 pounds celery, coarsely chopped
- •½ pound carrots, julienned
- •½ pound onions, chopped
- •1 cup all-purpose flour
- •1 tablespoon salt
- •1 teaspoon ground white pepper
- •3 quarts hot milk
- •1 cup margarine
Instructions
- Pour the chicken stock into a large pot, and bring to a boil. Add the celery, carrots and onion to the pot.
- Whisk together the flour, salt, pepper, and milk; add to the pot along with the margarine.
- Boil for 10 minutes, then strain out the vegetables by pouring through a sieve, or if the vegetables are large enough, a colander may be used.
Nutritional Facts
Per 32 servings
- Calories: 126
- Carbohydrate: 10g
- Fat: 8g
- Fiber: 1g
- Protein: 4g
- Sugar: 6g
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