- Prep Time : 20 minutes
- Cook Time : 40 minutes
Fry the diced chicken pieces in a little oil. Add the peeled and finely-sliced carrot, celery or celeriac, potato and beans. Add salt and pepper to taste, along with half the tarragon, and fry gently for another 2-3 minutes.
Pour in the stock (water) and when the vegetables are soft, add the sliced mushrooms and cook briefly until they are done.
Take off the heat. Mix the flour and the cream and add slowly to the soup. Return to the heat and stir constantly until the soup comes to the boil again.
To serve, squeeze a couple ofdrops of fresh lemon into the soup and sprinkle over the remaining tarragon.