Serves: 6
Total Calories: 397
Melt butter in 5-quart saucepan. Add onion and sauté until translucent. Sift flour into butter and onions and simmer for 5 minutes. Do not let brown!
Mix hot chicken stock with chicken base granules and slowly add to flour mixture, stirring well as you go. Bring soup to a boil; then reduce heat; add mushrooms and chicken, and simmer 10 minutes, stirring occasionally. Turn off heat and stir in lemon juice, tarragon, and thyme. Add half-and-half to soup. Garnish with almonds.
This Chicken Almond Soup recipe is from the Recipe Hall of Fame One Dish Wonders Cookbook. Download this Cookbook today.
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