Zippy Chicken Mushroom Soup

• 1/2 lb fresh mushrooms, chopped (I use baby portabellos)
• 1/4 cup onion, chopped (I use slightly more)
• 1/4 cup celery, chopped (I use slightly more)
• 1/4 cup carrot, chopped (I use slightly more)
• 1/4 cup butter, cubed
• 1/2 cup all-purpose flour
• 5 1/2 cups chicken broth (I make mine from bouillon cubes)
• fresh ground black pepper
• 1/4 teaspoon dried thyme
• 1/2 teaspoon hot pepper sauce
• 3 cups half-and-half cream
• 2 1/2 cups cubed cooked chicken (I use leftover Rotisserie chicken)
• 1 tablespoon fresh parsley (I have substituted the appropriate equivalent of dried when I don't have fresh)
• 1 1/2 teaspoons lemon juice
• 1/2 teaspoon salt

1. In a Dutch oven, saute the mushrooms, onion, celery and carrot in butter until tender.
2. Stir in flour until blended. Add the broth and seasonings; mix well.
3. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
4. Stir in the cream, chicken, parsley, lemon juice and salt; heat through (do not boil).

fresh mushrooms, onion, celery, carrot, butter, allpurpose, chicken broth, fresh ground black pepper, thyme, hot pepper sauce, cream, chicken, fresh parsley, lemon juice, salt

Taken from www.food.com/recipe/zippy-chicken-mushroom-soup-365929 (may not work)