This one has been stashed in our From Scratch filing cabinet — Recipes cooked from scratch — not from a can, or prepackaged, not processed or made to reheat in a snap.
Ever wonder how in the heck they made this stuff BEFORE it sat on a grocery shelf in a can? We take so many things for granted, what our mothers and grandmothers went through just to put a meal on the table. There is an art to it, I think. It can certainly be measured by love — a love for family, those who we cook for and what steps we are willing to take for them. What Grandma and Momma were willing to take for us. How the heck can we get away from the stuff that is conveniently easy or quick — that we are told may not be that healthy for us — if we don’t even know how it was made?
All I can say is, let’s thank our Great Grandmas, Great Aunts, or whoever it was in our past that cooked from….scratch. Thank you.
Cream of Chicken Soup
- ¼ cup of butter
- 5 tablespoons of flour
- ½ cup of finely chopped chicken
- 3 cups of seasoned chicken broth
- 2/3 cup of light (half & half) or heavy cream
- Salt & Pepper to taste.
In a 3 quart pan, melt butter over medium heat. Blend in flour. Gradually add chicken broth, stirring until smooth. Bring to a boil, add remaining ingredients.
Side Notes: If we are doing this from scratch, then that means we have to make our own broth and the chicken, back in the day, would no doubt be leftover from another night. Chicken Stock or Broth—well, that recipe is coming soon. winks
taken from the
Nutritious Cooking the Waterless Way Paperback – published in 1964
How did I come across this cookbook? Yard sale girlfriend! Found the mother load of vintage cookbooks! Been in heaven ever since!