Chicken Bisque

• 3 T butter or margarine
• 1/4 c minced onion
• 1/4 c flour
• 3 c chicken broth
• 1 T tomato paste
• salt & pepper to taste
• 1-1/2 c half & half
• 1 c cubed (1/2") cooked leftover chicken
• 1/4 c dry white vermouth
• dash of ground nutmeg
• dash of ground mace
• 1 T minced parsley
• 1 T grated Parmesan cheese
• 1 T dried chives

1. Heat butter or margarine in pan; saute onion for 3 minutes.
2. Stir in flour and cook, stirring, for 3 additional minutes.
3. Stir in broth, tomato paste, and salt and pepper to taste.
4. Bring to a boil, reduce heat, cover, and simmer for 15 minutes.
5. Add half and half, chicken, vermouth, nutmeg and mace.
6. Heat through without boiling.
7. Add parsley, Parmesan cheese and dried chives.
8. Let sit 5 to 10 minutes and then serve.

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Taken from online-cookbook.com/goto/cook/rpage/000AAD (may not work)