Tipsy Cream of Chicken Soup
A good chicken soup recipe for cold winter nights is Tipsy Cream of Chicken Soup. 6 TBLS lightly-salted butter 6 TBLS all-purpose flour Salt and Pepper to taste 1/4 tsp each of the following: Old Bay Seasoning and Poultry Seasoning Dash of dry mustard and garlic powder TBLS bourbon 2 cups whole milk or half and half 4 cups chicken broth 2 cups chicken, chopped roughly in to 1 1/2′ pieces Place butter in heavy bottomed 3 quart pan and melt over medium heat; stir in flour and spices and cook for three or four minutes, whisking lazily, but constantly. Pour in milk and chicken broth and resume cooking and whisking until mixture comes to a low boil. Turn heat off and stir in bourbon and chicken. Serve garnished with shredded cheese and sprinkle of snipped chives and a side of piping hot buttered cornbread.
