Frankfurter-Chicken Cream Soup
|Onion||1 Medium, cut into 1/4 inch slices|
|Frankfurters||5 , cut into 1/4 inch slices|
|Canned condensed cream of chicken soup||10 Ounce (1 Can)|
|Water||10 1⁄2 Ounce (1 Can)|
|Milk||10 1⁄2 Ounce (1 Can)|
|Chicken bouillon cubes||2|
|Ground mace||1⁄4 Teaspoon|
|Grated lemon peel||1⁄2 Teaspoon|
1. Heat butter in a saucepan. Add onion and frankfurter slices. Cook until onion is transparent, occasionally moving and turning with a spoon.
2. Stir in the soup, then the water and milk, blending thoroughly after each addition.
3. Add bouillon cubes, stirring occasionally until completely dissolved. Stir in the mace and lemon peel and heat thoroughly (do not boil). Garnish with minced parsley.