1 small onion chopped
1/2 carrot, peeled and finely chopped
3 stalks celery, optional
20 medium mushrooms, optional (I use less, just 1 box of buttom mushrooms)
1/2 lb. butter
1 cup flour
1 1/2 quarts chicken stock
2 lb. cooked chicken (1 to 2 lbs. is ok)
1 cup sour cream
1 t. curry powder
salt and pepper to taste
I stew the chicken and make my own broth before starting the recipe, but you could use already cooked chicken and canned chicken broth.
In a thick bottom pot, saute onion, carrot, celery, and mushrooms in butter on medium heat until desired doneness.
Lower heat and add flour. Stir the roux constantly for about 2 minutes.
Add chicken stock and whisk to incorporate roux completely.
Add the chicken meat, sour cream (I add the warm soup to the cream to temper it, but I don't know if it is necessary), curry powder, and salt and pepper.
Simmer for about 30 minutes, stirring occasionally
Add pads of butter until desired taste
Add milk if you want to change consistency
I sometimes add at the end, frozen corn and peas for a little bit of a change