Spicy Chicken and Mushroom Soup


1/4 c. butter
1/4 c. onion, diced
1/4 c. carrots, diced
1/4 c. celery, diced
3 c. sliced mushrooms
1/2 c. flour
5 1/2 c. chicken broth
pinch of dried tarragon
1/4 tsp. dried thyme
1/2 tsp. white pepper
1 tsp. black pepper
1 tsp. salt
1/2 tsp. hot pepper sauce
1 Tbsp. chopped fresh parsley
3 c. half-and half cream
1 1/2 tsp. lemon juice
2 c. cooked chicken, diced

In a large pot over medium heat melt butter. Add vegetable and saute until tender. Slowly add flour and let cook briefly, stirring regularly. Slowly add chicken broth to vegetable-flour mixture, stirring constantly. Add herbs, pepper, salt, pepper sauce and parsley and stir well. Simmer 10 minutes. Stir in half-and half, lemon juice and chicken. Bring back to a simmer and cook 10 minutes. Serve.