Chicken Soup With Wine Recipe

• 3 lb. chicken
• 2 quarts cold water
• 2 slices carrot
• 1 tablespoon salt
• ½ teaspoon peppercorns
• 1 cup cream
• 1 onion, sliced
• 2 stalks celery
• Bit of bay leaf
• 2 tablespoons Sauterne wine
• 1 teaspoon beef extract
• Salt
• Pepper

1. Wipe and cut up fowl.
2. Cover with water, and add carrot, salt, peppercorns, onion, celery, and bay leaf.
3. Bring quickly to boiling-point, then let simmer until meat is tender.
4. Remove meat and strain stock.
5. Chill, remove fat, reheat, and add wine, beef extract, and cream.
6. Season with salt and pepper.

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