Serves: 6
Total Calories: 467
In a medium saucepan over medium-high heat sauté onion in butter or margarine for 3 minutes. Stir in flour. Cook and stir over medium heat for 1 to 2 minutes. Add broth or bouillon, tomato paste and salt and pepper. Stirring, bring to a boil reduce heat, cover and simmer for 15 minutes.
Add half-and-half, chicken, vermouth or sherry, nutmeg and mace. Stirring, bring to just under boiling. Taste for seasoning.
In a small bowl mix parsley, cheese and optional chives. To serve, sprinkle soup with parsley mixture.
This Chicken Bisque recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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