Chicken Cream Soup Recipe

MRS. DUNCAN LAURIE.



Take the carcase of a roast chicken or turkey, break the bones, and

cover with a quart of cold water and simmer for two hours adding

boiling water, to keep the original quantity. Strain and return to

kettle, add one chopped onion, two grated raw potatoes, one half small

turnip grated, and one half cup rice. Boil until rice is very soft.

Strain again, and return to kettle and let boil, and add one pint milk,

one teaspoon cornstarch rubbed smooth in a tablespoon butter and a

little salt and pepper, serve hot.

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