Chili's Grill and Bar Chicken Mushroom Soup
Save yourself the trouble of going out tonight--try this copycat recipe for Chili's Grill and Bar Chicken Mushroom Soup!
Ingredients
- 1/4 cup margarine
- 1/4 cup yellow onion, cut into 1/4-inch pieces
- 1/4 cup carrots, cut into 1/4-inch pieces
- 1/4 cup 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 all-purpose 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
- 3/4 pound chicken, cooked and diced
- 1 tablespoon fresh parsley, chopped
- 3 cups half-and-half
- 1 1/2 teaspoon lemon juice
Instructions
- 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.
