Cream of Chicken Soup

Spring is here and it's time for the Augusta National Golf Tournament.  They serve this soup with corn bread on the side - oh, man is it good.

Serves 10-12 people

1/4 cup butter

1/2 small onion, diced

1 stalk celery, diced

1 carrot, peeled and diced

1 tablespoon Dijon mustard

1/2  tablespoon flour

2 quarts (8 cups) chicken stock*

1 pint (2 cups) heavy cream

1/2 lb. (approx. 1 boneless chicken breast) cooked and diced

Kosher salt and white pepper

Sauté onion, celery, and carrot in butter until tender, do not brown.

Add Dijon mustard and cook for 1 minute - whisk.

Add flour and cook for 3 minutes on medium heat - whisk.

Add stock gradually, whisking until thickened and smooth.

Simmer for 20-30 minutes.

Strain soup into another pot (this step is not crucial if you don’t mind vegetables in soup).

Finish soup with heavy cream and add chicken meat.

Season with salt and white pepper to taste.

*Of course, homemade chicken stock is the best but I don’t know many people who make their own chicken stock - hell, I don’t even do that!