A comforting and creamy chicken and mushroom soup with a twist of herbs and a hint of lemon.
Melt the butter in a large pot over medium heat.
Ensure the butter doesn't brown; keep the heat moderate.
Add the mushrooms, onion, celery, and carrot to the pot and sauté until softened.
Stir occasionally to prevent sticking and ensure even cooking.
Sprinkle the flour over the vegetables and stir to coat evenly.
This step helps thicken the soup; ensure no lumps remain.
Gradually pour in the chicken broth while stirring, then add the thyme, tarragon, salt, and pepper.
Pour the broth slowly to avoid splashing and ensure smooth mixing.
Bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 10 minutes.
Stir occasionally to prevent the soup from sticking to the bottom.
Stir in the half-and-half, chicken, parsley, and lemon juice, and heat gently for 5 minutes.
Avoid boiling after adding the half-and-half to prevent curdling.
Serve the soup hot, garnished with additional parsley if desired.
Pair with crusty bread for a complete meal.
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