Chicken Velvet Soup

1 1/2 sticks of butter (I use 1/2 butter and 1/2 margarine)
3/4 C Flour
1 C Milk
1 C Heavy Cream (I use fat free 1/2 and 1/2)
6 C chicken broth
2 C chopped cooked chicken
Salt and Pepper to taste
Fresh Parsley or green onions, chopped as a garnish

Make a roux with the butter and flour and cook for 2 minutes.  Heat broth, milk and cream and add a little at a time to the roux unit the mixture thickens. Blend until smooth.  When soup starts to boil add chicken and seasonings.  Garnish. Serves 6 to 8

This is the basic recipe ... I usually will sauté some celery, onion and slivered carrots and add that at the chicken, this adds some great flavor.