Chili's Chicken Mushroom Soup
Serving Size: 0
Ingredients:
Cooking Directions:
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1/4 cup margarine - (1/2 stick) 1/4 cup diced yellow onion in 1/4" dice 1/4 cup diced carrots in 1/4" dice 1/4 cup diced celery in 1/4" dice 3 cups sliced mushrooms in 1/8" slices -- (abt one 8-oz pkg) 1/2 cup flour 5 1/2 cups chicken broth 1 pinch dried tarragon 1/4 teaspoon dried thyme 1/2 teaspoon freshly-ground white pepper 1 teaspoon freshly-ground black pepper 1/2 teaspoon hot pepper sauce 1 tablespoon chopped fresh parsley 3 cups half-and-half cream 1 1/2 teaspoons lemon juice 3/4 pound diced cooked chicken Melt margarine in large heavy pot. Add vegetables and saute 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. Bring to simmer and cook 10 minutes. Serve immediately. This recipe yields 3 quarts. Source: "Kitcken Link (Copycat Collection) at http://www.kitchenlink.com/copycat.html" S(Formatted for MC6): "03-03-2001 by Joe Comiskey - [email protected]" Yield: "3 quarts" |