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      Default Chili's Chicken Mushroom Soup

      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.

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