Free Web Site - Free Web Space and Site Hosting - Web Hosting - Internet Store and Ecommerce Solution Provider - High Speed Internet
Search the Web

CHILI'S CHICKEN MUSHROOM SOUP

Source: Milwaukee Journel Sentinel, January 9, 1999

1/4 C. ( 1/2 stick) margarine
1/4 C. diced yellow onion, cut into 1/4-inch pieces
1/4 C. diced carrots, cut into 1/4-inch pieces
1/4 C. diced celery, cut into 1/4-inch pieces
3 C. sliced mushrooms (about one
    8 oz. package), cut into 1/8-inch slices
1/2 C. flour
5 1/2 C. chicken broth
Pinch of dried tarragon
1/4 tsp. dried thyme
1/2 tsp. white pepper
1 tsp. black pepper
1/2 tsp. hot pepper sauce
1 T. chopped fresh parsley
3 C. half and half
1 1/2 tsp. lemon juice
3/4 lb. diced cooked chicken  

Melt margarine in large heavy pot. Add vegetables and sauté 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. Makes 3 quarts.