Chicken Mushroom Soup from Carol Jensen

.
Into a large kettle put:
... 1 whole chicken, cut into parts
... 6 1/2 cups cold water
... 1 1/2 tsp salt
... 1 tsp grated ginger
... 1 1/2 onion, chipped
... 2 starks celery and leaves, chopped

Bring to a boil, reduce heat and simmer for 60 minutes

Remove the chicken, strain the broth
Remove the chicken neat from the bones.

Saute over high heat:
... 1 part butter
... 2 parts oil
... 1 1/2 cups quartered mushrooms

Add the chicken, mushrooms and fresh lemon juice (to taste) to the hot broth.

Crème de Carottes from Carol Jensen

.
Heat in a large heavy pot:
... 1/2 cup oil

Add:
... 1 small onion
... 2 potatoes, diced
... 1 celery stalk, sliced
... 1 pound carrots, peeled and sliced
Cover and simmer slowly for 15 minutes

Add
... 2 quarts chicken stock
... 2 parsley sprigs
... 1 tsp salt
... 1/2 tsp pepper
... a pinch of saffron
Cover and simmer for 30 minutes.

Puree in a blender, then add:
... 1 Tbl potato flour
... 1 Tbl worcestershire sauce

Mushroom and Potato Soup from Carol Jensen

.
Cook over moderate heat 15 minutes:
... 3/4 cups carrots, diced
... 1/4 cup celery, diced
... 2 cups mushrooms, sliced
... 4 cups water or stock
... 1 1/2 tsp salt
... 1/4 tsp pepper

Add:
... 2 cups cubed potatoes
Cook an additional 15 minutes

Roux:
... 3 Tbl butter
... 1/4 cup flour
... 2 cups hot milk
Cook butter and flour until lightly brown, slowly add milk, cook until thick.

Add:
... 1 clove minced garlic
Cook an additional 20 minutes

note from transcriber: When is the roux added to the vegetables?