In soup kettle melt 3 tablespoons of butter. Dice and saute in butter for 10 minutes:

1 celery stalk
1 carrot
1 medium onion
1 1/2 c. mushrooms

Add to sauteed vegetables:

2 c. chicken broth
1/2 c. diced pimiento
1 1/2 c. cooked chicken

Simmer for 15 minutes. In a small bowl, mix 3 tablespoons flour and 1/4 cup of cold water. Stir flour mixture into soup. Continue to simmer until slightly thickened. Season with:

1 tbsp. tarragon
1 tsp. basil
1/2 tsp. rosemary
1/2 tsp. thyme
1 tsp. onion salt
1 tsp. celery salt

Continue to simmer, adding 1 1/2 cups light cream. (I substitute light evaporated milk.)