Chili's Grill and Bar Chicken Mushroom Soup

Yield: 3 quarts

Ingredients

• 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

Instructions

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 for 10 minutes.
5. Stir in Half-and-Half, lemon juice and chicken. Bring to simmer and cook for 10 minutes.
6. Serve immediately.

Attribution

Milwaukee Journal Sentinel, January 9, 1999