1 3/4 quarts Chicken Stock
2 cups water
3/4 cup soy sauce
2 cups light cream (half-and-half)
8 ounces margarine, melted
4 ounces fresh celery leaves, coarsely chopped
4 ounces green onions, finely chopped
2 cloves minced garlic
2 tablespoons dried basil leaves, crumbled
1 1/2 teaspoons ground nutmeg
7 ounces all-purpose flour
2 1/2 cups sour cream
Yield: 1 gallon
1. Combine Chicken stock, water, soy sauce, and cream.
2. Sauté vegetables in margarine.
3. Blend spices and flour into vegetables, while stirring with a wire whip. Slowly add combined liquids. Cook, stirring constantly until mixture thickens.
4. Blend in sour cream. Do not boil. Keep warm.
2 cups water
3/4 cup soy sauce
2 cups light cream (half-and-half)
8 ounces margarine, melted
4 ounces fresh celery leaves, coarsely chopped
4 ounces green onions, finely chopped
2 cloves minced garlic
2 tablespoons dried basil leaves, crumbled
1 1/2 teaspoons ground nutmeg
7 ounces all-purpose flour
2 1/2 cups sour cream
Yield: 1 gallon
1. Combine Chicken stock, water, soy sauce, and cream.
2. Sauté vegetables in margarine.
3. Blend spices and flour into vegetables, while stirring with a wire whip. Slowly add combined liquids. Cook, stirring constantly until mixture thickens.
4. Blend in sour cream. Do not boil. Keep warm.
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