50g butter 
50g onion,chopped fine
100g chicken
40g flour
500ml chicken broth
200ml milk
salt and pepper to taste
100ml heavy cream
garnish with diced vegetables

procedure 
1.review cream soup guidelines and method 2(p.230)
2.heat the butter in a heavy sauce pot over moderate heat.
3.add the onions and mushrooms, sweat the vegetables,with out letting them brown.
4.add the flour to stir to make a roux.cook the roux for a few minute. don't let in brown
5.slowly beat in the stock. bring to a boil,stirring with wisp
6.simmer until vegetables are tender
7.skim the soup carefully.
8.pass the soup through a food mill to purée it.
9.pass the puréed soup through a fine china cap
10.add enough hot milk to bring the soup to a boil
11.heat the soup again do not let it boil
12.season to taste 

Ingredients:
- 200mL of cauliflower
- 50g onion
- 11g butter
- 2 cups Veloute sauce
- 200mL milk
- salt and pepper to taste
- 1 cup heavy cream
- 22g caulflower, cut julienne, cooked

Procedure:
1. Sweat the cauliflower and onions in the butter in a heavy sauce-pot until almost tender. Do not let them brown
2. Add the veloute to the pot. Simmer until vegetables are very tender.
3. Skim any fat or scum from the soup
4. Pass the soup through a food mill to purée it
5. Pass the puréed soup through a fine china cap or cheesecloth
6. Add enough hot milk or stock to bring the soup to the proper consistency
7. Heat the soup again, but do not let it boil
8. Season to taste
9. At service time, add the cream. Add garnish if desired.

- 6-7 tbsp butter
- 5-6 tbsp flour
- 2 cups chicken stock
- 1.5 cups chicken broth
- 1/4 cup white wine (optional)
- 1/2 to 3/4 cup cream (to make Supreme)
- salt and pepper to taste

1. Melt the butter
2. Whisk in flour and cook the roux for 5 minutes
3. Whisk in the stock and broth and simmer for 10 minute over low heat
4. Add the cream and continue to simmer gently for 5-10 minutes. The finished sauce should coat the back of a spoon
5. Season with salt and pepper to taste 
6. Strain
7. Adjust consistency if needed
8. Add further ingredients to create at least 2-3 derivative (small) sauces

Flavouring Suggestions:
~Curry paste (green, yellow, red)
~Tandoori curry paste
~Smoked paprika
~Grain mustard, maple syrup
~Dijon mustard
~Pesto
~Tomato paste
~Roasted garlic, cumin, coriander
~Lemon
~Mushroom
~Herbs

Serve on grilled, sautéed or baked chicken breasts.

- 2 cups milk
- 1/4 wedge of a small onion
- 1/2 bay leaf
1. Heat the milk (scald) over medium low heat with the onion and bay leaf for 10 minutes, stirring frequently. Avoid scorching the milk.
2. Remove the onion and bay leaf; discard.

- 3 tbsp butter (NOT MARGARINE)
- 3 tbsp flour
- 1/2 tsp dry mustard
- nutmeg to taste
- salt and pepper to taste
- Tabasco or Worcestershire sauce to taste

1. Melt the butter
2. Whisk in flour and cook the roux for 5 minutes. Do not make a blond roux!
3. Slowly whisk in the scalded milk and simmer for 10 to 15 minutes, stirring frequently.
4. Add the nutmeg and season with salt and pepper to taste.
5. Strain
6. Adjust consistency if needed

Flavouring Suggestions:
~Cream sauce- 1 cup cream
~Mornay- 1/2 cup swiss or gruyere, 1/4 cup parmesan stirred until melted
~Cheddar- 1 cup cheddar cheese (usually old or aged cheddar)
~Mustard- 1/4 mustard (grain, yellow, Dijon, honey mustard)
~Herbs
~Tomato paste
~Spices