Creamy Chicken & Mushroom Soup

1 tablespoon EVOO or lite olive oil

½ pound mushroom, chopped – or more if desired!

1 large onion, chopped

1 cup celery, diced

1 cup carrot, diced

¼ cup butter

½ cup all-purpose flour

1- 32 ounces chicken broth, I use Trader Joes, low sodium

½ teaspoon pepper

½ teaspoon white pepper

¼ teaspoon dried thyme

1 -2 sprigs fresh thyme if available

1 pinch dried tarragon

½ teaspoon hot pepper sauce

1 cups half-and-half

1 large can evaporated milk

2 1⁄2 cups cubed cooked chicken

1 tablespoon minced fresh parsley

1 ½ teaspoons lemon juice

½ teaspoon salt, if needed

In a large pot, sauté ½ of the mushrooms, onion, celery, and carrot in butter until tender.  Then add rest of the mushrooms and butter and sauté for 1 minute more.  Stir in flour and cook until flour is absorbed.  Add broth and all seasonings, mix well and bring soup to a boil, reduce heat; simmer uncovered for 30 minutes.  *Stir in evaporated milk, cream, chicken, parsley, lemon juice and salt. Heat 5 more minutes on low heat and serve. 

* To make this ahead and freeze I do not do the last step after the * until I thaw it and prepare it to serve.