Zippy Chicken Mushroom Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 11 |
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Ingredients:
1/2 cup(s) all-purpose flour |
1/4 cup(s) butter, cubed |
5-1/2 cup(s) chicken broth |
2-1/2 cup(s) cubed cooked chicken |
a pinch(s) dried tarragon |
1/4 teaspoon(s) dried thyme |
1/4 cup(s) each chopped onion, celery and carrot |
1/2 pound(s) fresh mushrooms, chopped |
3 cup(s) half-and-half cream |
1/2 teaspoon(s) hot pepper sauce |
1-1/2 teaspoon(s) lemon juice |
1 tablespoon(s) minced fresh parsley |
1 teaspoon(s) pepper |
1/2 teaspoon(s) salt |
1/2 teaspoon(s) white pepper |
Directions:
1. In a Dutch oven, saute the mushrooms, onion, celery and carrot in butter until tender. Stir in flour until blended. Gradually add the broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Stir in the cream, chicken, parsley, lemon juice and salt; heat through (do not boil).
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