A new type of Yummy!

From my favorite Lion House Cookbook Classics cookbook:

Carrot Apple Bisque
5-6 large carrots, peeled
1 Tbs butter or margarine
about 4 cups chicken broth
1 large apple, or 1/2 cup unsweetened applesauce
1/2 cup light cream
1/2 teaspoon nutmeg
1/3 cup minced green onion

Cut carrots into 1/2-inch chunks. Combine in saucepan with butter and 1 cup chicken broth. Cook, covered, until carrots are very tender, about 20 minutes. In the meantime, peel, core, and slice apple, adding it (or applesauce) to carrots for last 5 minutes of cooking. Remove pan from heat, uncover, and allow to cool for about 10 minutes.
Whirl carrot mixture in blender until smooth, or force mixture through strainer. Stir in light cream and nutmeg, then remaining chicken broth, until soup is desired consistency. Serve hot, or cover and refrigerate to serve cold. Sprinkle with chopped green onion. makes 6-8 servings.

We enjoyed with:

Chicken Royale
4 whole chicken breasts, boneless, skinless
2 Tbs butter
1/4 cup chopped onion
1/4 pound fresh mushrooms
2 Tbs flour
1 c light cream
1 c sour cream
1 tsp lemon juice
8 slices cooked ham
1/2 small package stuffing mix

using a meat mallet or rolling pin, flatten each piece, skinned side down, between pieces of plastic wrap to about 1/8-inch thickness. In large frying pan, melt butter; cook onion and mushrooms, covered, until soft but not brown, about 10 minutes. Remove from pan and reserve. in same pan, brown flattened chicken breasts; add more butter, if needed. Remove chicken pieces from pan and reserve.

Add flour to pan drippings and blend well. Gradually add light cream and sour cream. heat well but do not boil, stirring constantly until mixture thickens. Add reserved onion and mushrooms, and lemon juice. Adjust seasonings to taste.

Grease a 9x13 baking dish. cut ham slices to fit chicken breasts, and place ham slices in baking dish. top each ham slice with about 1/4 c stuffing; then cover with a chicken piece. pour sauce mixture over all. Bake at 325 degrees for about half an hour, or until hot and bubbly and chicken is fork tender. Makes 8 servings.