1/4 cup ( 1/2 stick) margarine 1/4 cup diced yellow onion (cut into 1/4-inch pieces) 1/4 cup diced carrots (cut into 1/4-inch pieces) 1/4 cup diced celery (cut into 1/4-inch pieces) 3 cups sliced mushrooms (about one 8-ounce package, cut into 1/8-inch slices) 1/2 cup flour 5 1/2 cups chicken broth Pinch of dried tarragon 1/4 teaspoon dried thyme 1/2 teaspoon white pepper 1 teaspoon 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. Makes 3 quarts.