Zippy Chicken Mushroom Soup

• 1/2 pound fresh mushrooms, chopped
• 1/4 cup each chopped onion, celery and carrot
• 1/4 cup butter, cubed
• 1/2 cup all-purpose flour
• 5-1/2 cups chicken broth
• 1 teaspoon pepper
• 1/2 teaspoon white pepper
• 1/4 teaspoon dried thyme
• Pinch dried tarragon
• 1/2 teaspoon hot pepper sauce
• 3 cups half-and-half cream
• 2-1/2 cups cubed cooked chicken
• 1 tablespoon minced fresh parsley
• 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. Stir in flour until blended. Gradually add the broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Stir in the cream, chicken, parsley, lemon juice and salt; heat through (do not boil).

mushrooms, onion, butter, allpurpose, chicken broth, pepper, white pepper, thyme, tarragon, hot pepper, cream, chicken, parsley, lemon juice, salt

Taken from www.tasteofhome.com/recipes/zippy-chicken-mushroom-soup/ (may not work)