750g chicken fillets, skin removed
3 medium onions
1 stick of celery
few sprigs of parsley and thyme
3 bay leaves
2 cups of frozen corn kernels
50g butter or margarine
350g potatoes
50g plain white flour
150ml cream
*salt and pepper to taste

Place chicken, parsley, thyme bay leaves sliced carrots and celery in pan add water to cover.
Bring to the boil and cover. Simmer gently until chicken is cooked.
Remove chicken from pan, cut into small piece when cool. Strain and reserve liquid.
Melt butter in large pan and sliced potatoes and onion. Sauté until onion is translucent
Add flour and cook for 2 min. Remove from heat.
Gradually stir in 1.2 liters of reserved liquid. Make up with water if necessary.
Bring to boil, stirring occasionally. Add chicken and corn kernels.
Add salt and pepper to taste.
Simmer for 10 min. Remove from heat and stir in cream.

Vegetable and Lamb Broth

3 mutton shanks
8 cups of water
1 medium onion
2 sticks of celery
1 medium potato
1 swede
3 carrots
4 tablespoons of pearl barley, washed
2 table spoons of parsley
salt and pepper to taste

Wash shanks and place in a saucepan with water, pearl barley salt and pepper.
Bring to the boil and skim carefully.
Prepare vegetables, peel and dice.
Add to boiling soup, simmer for 3 hours.
Remove shanks, skim fat from top and adjust seasoning.
Allow shanks to cool and remove any remaining meat, return to pot.
Serve with crusty bread.

French Onion Soup

6 finely slice onions
3 tablespoons of butter
1 tablespoon of flour
thin slices of bread
6 cups of either water or beef stock
thin slices of cheese
*salt and pepper to taste

Sauté onions in butter in a saucepan. when Golden sprinkle with flour and continue cooking slowly.
Add stock. Season and simmer for 15 min.
Fry the slices of bread in butter until golden brown.
Arrange in hot soup in plates cover with cheese. Pour over hot soup.