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Ingredients
1/4 Cup margarine
1/4 Cup diced yellow onion, cut into 1/4� pieces
1/4 Cup diced carrots, cut into 1/4� pieces
1/4 Cup diced celery, cut into 1/4� pieces
3 Cups sliced mushrooms
1/2 Cup all-purpose flour
5 1/2 Cups chicken broth
Pinch of dried tarragon
1/4 Teaspoon dried thyme
1/2 Teaspoon white pepper
1 Teaspoon black pepper
1/2 Teaspoon hot pepper sauce
1 Tablespoon chopped fresh parsley
3 Cups half & half
1 1/2 Teaspoons lemon juice
3/4 Pound cooked chicken, diced
Instructions
Melt margarine in large heavy pot. Add vegetables and saut� 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 & half, lemon juice and chicken. Bring to simmer and cook 10 minutes. Serve immediately.
Makes 3 Quarts