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Chili's Grill and Bar Chicken Mushroom Soup



  • 1/4 cup (1/2 stick) margarine
  • 1/4 cup diced yellow onion, cut into 1/4-inch pieces
  • 1/4 cup diced carrots, cut into 1/4-inch pieces
  • 1/4 cup diced celery, cut into 1/4-inch pieces
  • 3 cups sliced mushrooms (about one 8 ounce package), cut into 1/8-inch slices
  • 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-and-half
  • 1 1/2 teaspoons lemon juice
  • 3/4 pound diced cooked chicken


  1. Melt margarine in large heavy pot. Add vegetables and sauté until tender over medium-low heat.
  2. Slowly sift flour over vegetables and let cook briefly, stirring regularly. Do not let flour brown.
  3. Slowly add chicken broth to vegetable-flour mixture, stirring constantly.
  4. Add herbs, pepper sauce and parsley and stir well. Simmer 10 minutes.
  5. Stir in half-and-half, lemon juice and chicken. Bring to simmer and cook 10 minutes.
  6. Serve immediately.

Makes 3 quarts.

Source: Milwaukee Journal Sentinel, January 9, 1999


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