This is a hearty soup recipe full of root vegetables, sure to warm you on a cold day.

INGREDIENTS | SERVES 6–8

• ¼ cup (½ stick) butter
• ¼ cup diced celery
• ¼ cup diced carrots
• ¼ cup diced yellow onions
• 3 cups sliced mushrooms
• ½ cup flour
• 5½ cups chicken broth
• Pinch of dried tarragon
• ¼ teaspoon thyme
• 1 teaspoon black pepper
• ½ teaspoon hot pepper sauce
• 1 teaspoon chopped fresh parsley
• 3 cups half-and-half
• 1½ teaspoons lemon juice
• ¾ pound cooked and diced chicken

1. In a large soup pot, melt the butter over medium heat.

2. Add the vegetables and sauté for 4–5 minutes, until tender.

3. Add the flour and stir constantly.

4. Slowly add the chicken broth.

5. Add herbs, pepper, pepper sauce, and parsley to the pot and stir well. Simmer for 10 minutes.

6. Stir in the half-and-half, lemon juice, and chicken. Bring to a simmer and cook 10 minutes.