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Ingredients
- 1/4 cup ( 1/2 stick) margarine
- 1/4 teaspoon dried thyme
- 1/4 cup diced yellow onion (cut into 1/4-inch pieces)
- 1/2 teaspoon white pepper
- 1/4 cup diced carrots (cut into 1/4-inch pieces)
- 1 teaspoon black pepper
- 1/4 cup diced celery (cut into 1/4-inch pieces)
- 1/2 teaspoon hot pepper sauce
- 3 cups sliced mushrooms (about one 8-ounce package, cut into 1/8-inch slices)
- 1 tablespoon chopped fresh parsley
- 1/2 cup flour
- 3 cups half-and-half cream
- 5 1/2 cups chicken broth
- 1 1/2 teaspoons lemon juice
- Pinch of dried tarragon
- 3/4 pound diced cooked chicken
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Recipe Info
Category : Soups/Stews
Rating : 0
Contributor : marc
Print Recipe
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Directions
Melt margarine in large heavy pot. Add vegetables and saute until tender over medium-low heat. Slowly sift flour over vegetables and let cook briefly, stirring regularly. Do not let flour brown. Slowly add chicken broth to vegetable-flour mixture, 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 simmer and cook 10 minutes. Serve immediately. Makes 3 quarts.
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