A rich, cream soup that will complement almost any lunch or dinner.  A Shoebooties original.  Makes 24 servings

Ingredients:

    1 cup butter                                                   
    6  peeled carrots  - diced                                     
    6 stalks celery  - diced                                       
    1 yellow onion  - diced                                        
    1 stalk fresh  rosemary  - minced                              
    2 tablespoons fresh garlic  - minced                           
    1 cup flour                                                    
    2 quarts chicken stock                                         
    2 quarts milk                                                  
    7 sauteed chicken breasts  - diced                             
    1 quart heavy cream                                            
    3 tablespoons chicken base or boullion                         
    1/2 cup chardonnay wine                                        
    2 tablespoons seasoned salt                                    
    Salt and pepper to taste

Directions:

1.  In large pot, melt butter over medium heat.

2.  Add carrots, celery, onions, and rosemary until vegetables are soft ( 5-6 minutes )

3.  Add garlic and continue sauteeing for 1 minute more.

4.  Slowly add the flour stirring constantly to make a roux.

5.  Slowly add chicken stock, stirring and bring to a simmer.

5.  Add diced chicken breasts and simmer for 15 minutes.

6.  Add milk and heat to simmer.

7. Add heavy cream, chicken base, wine, season salt and bring back to serving temperature.

8. Salt and pepper to taste and serve.