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Squash & Mushroom Soup

In a large pot, heat one tablespoon of the oil over medium-high heat. Add the sliced mushrooms, and 1/4 teaspoon of the salt. Cook, stirring occasionally until browned, about five minutes. Remove from the pan. Reduce the heat to medium-low and add the remaining oil to the pot. Mix in the onions and celery, and cook covered for about four minutes. Add the garlic and cook for another minute. Then add the chicken stock, tarragon and the remaining salt. Bring to a boil, then reduce the heat and simmer for about ten minutes. Add the squash and simmer until the chicken and squash are done (about twenty minutes longer). Remove the chicken from the soup, and cut the meat off the bones (cut into 1" pieces). Skim any fat from the surface of the soup, and return the chicken to the mixture. Then stir in the mushrooms, parsley, tarragon and cream. Heat through and serve. Suggestion: The dish is extra tasty served with French bread (warmed and lightly buttered).


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