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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 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 cream
1 1/2 Teaspoons lemon juice
3/4 Pound boneless skinless chicken breasts
Instructions
Preheat a large fry pan or skillet over high heat. Add a bit of oil, if desired. Add the chicken to the pan and cook. Fry about 4-5 minutes each side, allowing the chicken to brown slightly, but not burn or turn black. Make sure the chicken is thoroughly cooked before removing form heat. Let chicken cool until cool enough to handle. Cut or dice the chicken into tiny pieces. Transfer to an airtight container and refrigerate until ready to use. 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-and-half, lemon juice and chicken. Allow the soup to simmer over low-medium heat for about 10 minutes. It should thicken a bit. Stir the soup occasionally to prevent sticking. Once it is ready, serve while still hot.
Makes 3 quarts