Instructions: Melt margarine in large heavy pot. Add vegetables and saute until tender over medium-low heat. Slowly sift flour over vegetables and let cook briefly, stirring regularly. Do not let flour brown.

Slowly add chicken broth to vegetable-flour mixture, stirring constantly. Add herbs, pepper sauce and parsley and stir well. Simmer 10 minutes.

Stir in half-and-half, lemon juice and chicken. Bring to simmer and cook 10 minutes. Serve immediately.

This recipe yields 3 quarts.

Yield: 3 quarts

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