- May 20, 2009 at 5:04 pm #273538
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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