This is a soup that a lot of people have asked me about since the closing of Cannon’s Restaurant. This popular soup was served on Thursdays. Many customers would come in only on Thursdays because of the soup. This is a close copy of that soup.
Chicken & Mushroom Soup
½ pound Butter (2 sticks)
1 cup Chopped Onions
4 Tablespoons Margarine
1 quart Fresh Mushrooms cut stems & buttons
1 quart Chopped Cooked Chicken Breast, small dice
¾ cup Flour
¼ Teaspoon Ground White Pepper
½ Teaspoon Thyme
1 Teaspoon Tarragon Leaves
1 ½ cups Heavy Cream
1 ¾ cups Chicken Stock or Broth
1 Tablespoon Lemon Juice
Pinch Nutmeg
Sauté mushrooms in margarine. Remove from heat and save mushrooms, discard margarine. Melt butter and sauté onions over medium heat. Do not brown onions. Add flour and cook for 2-3 minutes. Add chicken stock slowly, mixing with a wire whisk to keep flour from lumping. Cook flour taste out and let thicken until it resembles creamy mashed potatoes in consistency. Add chicken and mushrooms. Cook for 10 minutes. Add lemon juice. Stir in heavy cream and cook for 10 minutes. Add white pepper, thyme, tarragon, and nutmeg. Pull off heat and serve.
Enjoy
