Doug brought this recipe into the marriage. Us “Wisconsinites” eat a lot of soup to keep our tummies warm and round on the 80 below zero winter nights we are so privileged to experience here.

• 3 TBS. butter
• 1/4 cup chopped onion
• 1 lb. sliced mushrooms
• 1/3 cup flour
• 4 cups chicken broth
• 1 1/2 cups half & half
• 1/2 cup dry white wine
• 1 tsp. salt
• 1/2 tsp. Tabasco
• 2 1/2 cups diced cooked chicken
• 1/4 tsp. tarragon
• garnish with chopped parsley

In a large kettle, melt the butter over medium heat. Add the onion and cook until tender. Add the mushrooms and cook 10 minutes. Blend in the flour and cook 1 minute. Stir in the chicken broth, half & half and wine. Stir over medium heat until mixture thickens and comes to a boil. Add the salt, Tabasco,  chicken and tarragon. Simmer uncovered 20 minutes. Garnish with parsley.

Makes 4-6 servings