6 cups chicken broth
3 cups Santa Barbara Pitted Black Olives, chopped
1 cup Santa Barbara Garlic Stuffed Olives, minced
2 tbs. grated onion
2/3 cup flour
3 cups Half & Half
4 tbs. Worcestershire Sauce
Salt and pepper to taste
Lemon slices (optional)
Parsley, chopped (garnish)

Combine chicken stock, olives and onions in large saucepan. Simmer for 15 minutes. Blend together flour and cream. Slowly add hot mixture. Stir constantly until mixture thickens and reaches 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. Yields 10 servings.