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.