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2 Cups Chicken Stock (not broth)
Salt& white pepper (to taste)
1 Cup Heavy Cream
Minced garilc to taste (optional)
How To Prepare:
In a heavy pot over high heat, boil down the stock to 1/2 Cup. Set aside. In a separate pot, heat the cream to a low boil, whisking constantly to avoid boiling over until reduced to 1/2 cup. Whisk the cream into the reduced stock, seaon to taste.
Number of Servings:
4 1/2 cup servings
Carbs per serving - include all nutritional information if known: