Chicken Cordon Bleu Soup

• 1/4 cups Butter
• 1/2 Onion, Diced
• 1/4 cups All-purpose Flour
• 2 cups Whole Milk
• 1 cup Heavy Cream
• 1 cup Chicken Broth
• 2 Chicken Breasts, Cooked And Cut Into Bite-sized Pieces
• 4 ounces, weight Ham, cubed
• 4 teaspoons Stone Ground Mustard
• 1/4 cups Chopped Parsley
• 6 ounces, weight Swiss Cheese, Shredded
• Salt And Pepper, to taste
• Croutons, For Serving (optional)

1. Melt butter in a medium-sized soup pan. Add onion and cook over medium-low heat until tender, about 10 minutes. You can cover the pot to make the onion cook faster.
2. Sprinkle in flour and whisk until smooth. Cook for 2 minutes.
3. Pour in half each of the milk, cream, and chicken broth and whisk until smooth. Gradually add the rest. Bring to a boil, stirring often. Boil and stir 1 minute.
4. Remove from heat and add chicken, ham, mustard, parsley, and Swiss cheese. Stir until cheese is completely melted. Taste and add salt and pepper as needed.
5. Serve immediately with croutons, toast, or biscuits.

ubc, onion, ubc, milk, heavy cream, chicken broth, chicken breasts, weight ham, ground mustard, ubc, swiss cheese, salt, croutons

Taken from tastykitchen.com/recipes/soups/chicken-cordon-bleu-soup-2/ (may not work)