ALPINE VILLAGE CHICKEN SUPREME SOUP

I linked the site where I found this above.  This restaurant was great...at least I think so.  Dh has a different opinion.  But it's closed, so I guess that doesn't matter.  He loved the soup the other night when I used it in a pot pie.  The restaurant was German, and the main dining area had great little village decor around the top of the wall, including an overhead tram that went back and forth.  The last time I ate there was the night before eldest ds was born.  My parents took us all out.  Later that night, we were to report to the hospital for an induced labor.  Ds was born about 2:00 the next afternoon. 

Here's the recipe, as it was given on the site mentioned:

 2 quarts water

2 teaspoons celery salt

2 teaspoons Accent

1 pound ground chicken (cooked)

1 medium onion, ground

Yellow food coloring (optional)

2 teaspoons salt

? teaspoon pepper

1 teaspoon Kitchen Bouquet

2 tablespoons chicken bouillon

2 to 3 carrots (ground)

Roux: 1/2 cup oil 1 cup flour

Boil all soup ingredients together for about 30 minutes. To prepare the roux, heat oil until smoking; add flour and stir with a wire whisk. It should be the consistency of mashed potatoes. Add to soup and use the wire whisk to blend.


****I didn't have ground chicken, I used finely chopped chicken breasts, about 4 to a doubling of the above recipe.  The amount of pepper wasn't specified, I used 2 tsp. white pepper, and about a tablespoon of black pepper in a double recipe of the above.  Finally, it doesn't mention, but I would do the roux and add some of the hot liquid in, slowly, making a gravy.  I didn't the other night, and there were chunks of flour.

If you check out the link, let me suggest that the cottage cheese seasoning is delicious.  My family doesn't like it, but I made it, and I love it.  Just like what the restaurant served.