Zippy Chicken Mushroom Soup

We. Love. This. Soup. It is so good with it's creamy texture and mushroom taste that isn't too over-powering. And it apparently freezes well because I made a big batch of this in December and froze some of it to use as freezer meals after having our baby. It tasted just as good tonight as it did when I first made it. I served it along with these SUPER easy, SUPER yummy breadsticks (that only take about an hour to make and are so easy my KitchenAid practically makes them by itself).

Zippy Chicken Mushroom Soup
Taste of Home Magazine, Oct/Nov. 2007
Makes: 11 servings ( 2 3/4 quarts)

1/2 lb. fresh mushrooms, chopped
1/4 c. each chopped onion, celery and carrot
1/4 c. butter, cubed
1/2 c. all-purpose flour
5 1/2 c. chicken broth
1 tsp. pepper
1/2 tsp. white pepper
1/4 tsp. dried thyme
Pinch dried tarragon
1/2 tsp. hot pepper sauce (like Tabasco or Tapatio)
3 c. half-and-half cream
2 1/2 c. cubed cooked chicken
1 Tbs. minced fresh parsley
1 1/2 tsp. lemon juice
1/2 tsp. salt

1. In a Dutch oven, saute teh mushrooms, onion, celery and carrot in butter until tender. Stir in flour until blended. Add the broth and seasonings; mix well. 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).

My Tips:
- I actually miscalculated at the grocery store and didn't buy enough half and half. So, to make up for it, I used about 1 c. of evaporated milk. I also didn't have any tarragon. No biggie.