Shelly's Recipe

CHICKEN MUSHROOM SOUP

Category: Soups

1/4 cup butter
1/4 cup diced yellow onions, diced carrots, diced celery, cut into 1/4 inch pieces
3 cups sliced mushrooms
1/2 cup flour
5 1/2 cups chicken broth
Pinch dried tarragon
1/4 tsp dried thyme and white pepper
1 tsp black pepper
1/2 tsp hot pepper sauce
1 tbsp chopped fresh parsley
3 cups half-and-half
1 1/2 tsp lemon juice
3/4 lb diced cooked chicken

Melt butter in a large pot. Add vegetables and saute until tender. Slowly sift flour over vegetables and let cook briefly, stirring regularly. Do not let flour brown. Slow add broth, stirring constantly. Add herbs, pepper sauce and parsley and stir well. Simmer 10 minutes. Stir in half-and-half, lemon juice and chicken. Bring to a simmer and cook 10 minutes. Serve. Makes 3 quarts.