• 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. Slowly sift flour over vegetables and let cook briefly, stirring regularly. Do not let flour brown.
2. 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