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  • 36servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2
MineralsNatrium, Calcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 24 oz 681g Chicken stock

  2. 4 oz 113g Roux

  3. 8 oz 227g Heavy cream

  4. Salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Heat chicken stock. Add cool roux when boiling. Simmer 5 minutes. Add heavy cream. Season with salt and pepper.

  2. Courtesy of the "Cock n' Bull"

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