Title: Black Olive Soup
Categories: Soup
Yield: 10 Servings

6 c Chicken stock
3 c Chopped pitted black olives
2 tb Grated onion
2 Cloves garlic; minced
2/3 c Flour
3 c Half and Half
4 tb Worcestershire sauce
Salt to taste
Pepper to taste
Lemon slices (optional)
Chopped parsley (optional)

Combine the chicken stock, olives, onion and garlic in a large saucepan.
Simmer for 15 minutes. Blend together flour and cream and add to hot
mixture. Stir constantly until mixture thickens and reaches the boiling
point. Boil for 1 minute. Stir in Worcestershire sauce. Season with salt
and pepper. Puree in blender and refrigerate. Garnish with lemon slices and
parsley if desired. Serve cold. Yield: 10 servings.

HELEN SLOAN (MRS. JOHN C.)

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.