Cream of Chicken Soup

Serves 4

40g butter
3tbsp rice flour (or plain flour)
1L chicken stock
2 eggs
1 hot red chilli, sliced thinly (optional)
1/2 cup cream
1 cup cooked chicken, diced
1 tbsp chopped parsley
4 tbsp grated Parmesan cheese

Melt butter in saucepan, add flour & blend well.
Cool whilst stirring until it turns golden.
Gradually add stock, constantly stirring.
bring soup to boil, add diced chicken and simmer for 2-3 minutes.
Mix eggs with cream & chilli.
Gently add egg mixture to simmering soup while stirring.
Remove from heat & add parsley.
Serve with a generous sprinkling of Parmesan cheese.

Variation:
Add fresh or tinned corn with chicken.