Lemon Pepper Chicken Soup

From the TV 7 Morning Show January 21, 2005

1 – 48oz. can of chicken broth

1 cup of sherry wine

Juice of two lemons plus their zest

1 cup diced onion

1 cup diced celery

1 cup diced carrot

1 cup diced green bell pepper

2 cups diced red bell pepper

2 cloves garlic, minced

1 ½ lbs. diced raw skinless boneless chicken breast

1 cup cooled roux (1 cup flour and 1 stick butter cooked for five minutes or until just starting to brown)

2 cups of heavy cream

Add the first nine ingredients to a 12 qt. pot and bring to a boil. When just starting to a boil.  When just starting to boil, turn down the heat, add the chicken and simmer for 20 minutes.

Add the roux and stir constantly for three to four minutes.  Add the heavy cream  and stir for another four minutes.  Serve in cups garnished with lemon slices and sprigs of parsley.