YIELD: 48, 8-oz. servings 2 lbs. onions, 1/4" dice 1 lb. mushrooms, sliced 1 lb. celery, 1/4" dice 2 oz. garlic, minced 1/2 oz. thyme 2 oz. olive oil 2 gal. smoked chicken stock* 2 lbs. roux 1 qt. heavy cream 6 oz. butter, soft 1 oz. kosher salt 1 tsp. black pepper 3 lbs. smoked chicken 1 lb. frozen peas Sautè onions, mushrooms, celery, garlic and thyme in olive oil. Add smoked chicken stock and simmer for at least 30 minutes. Add roux and bring back to simmer. Add cream and soft butter. ...
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