INGREDIENTS
6 servings
bell pepper
1 1/2 cups
butter
4 tbsp
butter
3 media
carrots
3
celery stalks
2 lb
chicken
1
chicken bouillon cube
1
egg
1/4 cup
flour
3 cups
flour
2 sprigs
fresh thyme
1 sprig
fresh thyme leaves
1 cup
heavy cream
1 tsp
kosher salt
2 cups
low sodium chicken broth
1/2 cup
peas
1 tsp
salt
5 tbsp
water
1 tbsp
white distilled vinegar
1/4 cup
white wine
1 large
yellow onion