• Chicken broth
• Cream
• Prepared yellow mustard
• flour
• butter

THE RECIPE Redeacted:

1. Heat the chicken broth.
2. Using equal parts of butter and flour, make a roux.
   Add some stock a little at a time to the roux, once you have that as a thick
   chicken gravy, add that to the big pot of stock.
3. Bring that to a boil to get the full thickening power of the roux.
4. Reduce to simmer.
5. Pour your cream (or milk) into a bowl.
6. Add hot soup to it a little at a time to bring it up to temperature
   (so it doesn't curdle when you add to cream to the hot soup).
7. Add it back into the hot chicken stock.
8. Add prepared yellow mustard to taste.
9. Garnish with peas