Ingredients
- 1/4 cup margarine
- 1/2 cup diced celery
- 1/3 cup diced carrots
- 1 small yellow onion (diced)
- 8 ounces sliced mushrooms (3 cups sliced, fresh)
- 4 garlic cloves, minced
- 1/2 cup all-purpose flour
- 5 1/2 cups chicken broth
- Dried tarragon (pinch)
- 1/4 teaspoon thyme
- 1 teaspoon black pepper
- 1 teaspoon hot pepper sauce
- 1 teaspoon fresh chopped parsley
- 3 cups cream (18%)
- 2 teaspoons lemon juice
- 17 ounces chicken (2 cups, cooked and diced, or more)
- Salt
How to Make
-
Step 1: Melt the butter on a large soup pot.
-
Step 2: Add the vegetables and sauté until tender over medium heat, 5-8 minutes.
-
Step 3: Add the flour stirring constantly. Slowly add the chicken broth, stirring until thickened.
-
Step 4: Add herbs, pepper sauce and parsley to the pot and stir well. Simmer for 10 minutes. Add salt.
-
Step 5: Stir in table cream, lemon juice and diced chicken. Bring to a simmer and cook 10 minutes.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.