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    Deal GURU
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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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