Step 1

In a saucepan melt 4 Tablespoons butter

Step 2

Saute 1/4 cup each finely diced onion, carrot and celery

Step 3

When vegetables have softened sprinkle them with 5 T. unbleached white flour

Step 4

Gradually whisk in 4 C. chicken stock

Step 5

Stir vigorously with the whisk as you raise the heat to medium to prevent lumps. When stock is smooth and slightly thick, transfer from skillet to your soup pot. Add 1 C. white wine.

Step 6

Simmer for 20 minutes then stir in 1 1/2 C. half and half.

Step 7

Lower heat, do not allow soup to boil.

Step 8

Add 1/2 C. cooked white rice

Step 9

1/4 C. each sliced large black and pimento-stuffed green olives.

Step 10

1/4 C. frozen peas

Step 11

2 C. cooked chicken breast which has been cut into bite sized pieces.

Step 12

Heat through, taste and adjust seasonings. Sprinkle in some white pepper and salt if needed.