Use the recipe for chicken stock, including some chicken wings with the backs, necks, and giblets. When the broth is done, cut the meat from the wings and reserve.
3 tablespoons flour
3 tablespoons butter or chicken fat
1 carrot, cut up fine
1 stalk celery, cut up fine
4 or 5 mushrooms
3 pints chicken stock
meat from chicken wings
1 cup cream beaten with the yolk of one egg
salt and pepper to taste
Melt the butter, add the flour and some chicken stock, stirring to keep the mixture smooth. Add the vegetables and the rest of the stock. Cook until the vegetables are tender. Add the chicken meat and cream, then season to taste. This soup may be whirled in the blender to a purée, but it is almost better with the chicken and vegetables left diced. Garnish it with minced parsley, sprigs of watercress, or toasted almonds.