80g (2.8 oz) butter
8 shallots – washed, sliced lengthways & roughly chopped
2 tablespoons plain flour
120ml (4.1 fl oz) (½ cup) dry white wine
720ml (24.4 fl oz) (3 cups) chicken stock
2 cups cooked & shredded chicken
1 cup cream
Salt and pepper to taste
On a low heat, melt the butter in a heavy base saucepan.
Add the shallots and cook until soft.
Add the flour.
Stir through for 1 - 2 minutes while cooking slowly.
Add the wine - keep stirring.
Allow the soup to thicken.
Cook for a further 1 - 2 minutes and then remove from the heat.
Add a little stock at a time while stirring through.
Continue until all the stock is in the saucepan and you have a smooth liquid.
Return the saucepan to the plate on low heat.
Slowly bring to the boil.
Cook on very low heat for 10 minutes.
Add the chicken.
Allow the soup to cook for a further 4 - 5 minutes.
Add salt and pepper to taste.
Add the cream and stir through.
Don’t allow the soup to boil.
Garnish with freshly cut spring onions.
Serve with garlic bread or cheese and herb toast.