Chicken Cordon Bleu Soup

Yield: 7 gallons

31/2 gals. chicken stock
2 lbs. celery, diced
2 lbs. onions, diced
21/2 lbs. margarine
11/4 lbs. all purpose flour
2 gals. hot milk
2 tsps. white pepper
10 lbs. cooked chicken, diced
5 lbs. ham, diced
21/2 lbs. Swiss cheese, diced in 1/2-in. cubes

  1. Bring the chicken stock to a boil. add onions and celery and simmer until tender.
  2. in separate pot, melt margarine, but don't allow to brown. stir in flour. add hot mi

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