Spicy Chicken and Mushroom Soup

Late one night a few years ago, and on a complete whim. I sent this recipe into a national recipe magazine. About 6 months later I receive a cookbook in the mail and a letter stating they were using my soup recipe in their book. Although they renamed the soup and miss-spelled my name I was still really excited. So now I can actually say I've been published, I feel so cool.


1/4 c. butter
1/4 c. onion, diced
1/4 c. carrots, diced
1/4 c. celery, diced
3 c. sliced mushrooms
1/2 c. flour
5 1/2 c. chicken broth
pinch of dried tarragon
1/4 tsp. dried thyme
1/2 tsp. white pepper
1 tsp. black pepper
1 tsp. salt
1/2 tsp. hot pepper sauce
1 tbsp. chopped fresh parsley
3 c. half-and-half cream
1 1/2 tsp. lemon juice
2 c. cooked chicken, diced

In a large pot melt butter over medium heat.


Add vegetables

I've used button mushrooms before and left them whole.


Saute vegetables until tender


Add flour and let cook briefly, stirring regularly.


Slowly add chicken broth. stirring constantly

Add herbs, pepper and salt

Pepper sauce and parsley and stir well. Simmer for 10 minutes.


Stir in Half-and-Half, lemon juice and chicken. Bring back to a simmer and cook 10 minutes.

Serve.

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