Reference > Farmer's Cookbook > SOUPS > Chicken Soup with Wine
  White Soup Stock III French White Soup  

Chicken Soup with Wine

3 1b. fowl

1 onion, sliced
2 quarts cold water

2 stalks celery
2 slices carrot

Bit of bay leaf
1 tablespoon salt

2 tablespoons Sauterne wine
1/2 teaspoon peppercorns

1 teaspoon beef extract
1 cup cream

Wipe and cut up fowl. Cover with water, and add carrot, salt, peppercorns, onion, celery, and bay leaf. Bring quickly to boiling-point, then let simmer until meat is tender. Remove meat and strain stock. Chill, remove fat, reheat, and add wine, beef extract, and cream. Season with salt and pepper.

  White Soup Stock III French White Soup  

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