Chicken Soup with Mushrooms

1 chicken,(4 to 5 lbs.) 2 medium onions, quartered 2 carrots, quartered 3/4 cup chopped celery Bouquet garni: 1 bay leaf, 1/4 t. dried thyme, and 5 sprigs parsley, in cheesecloth bag Salt pepper 1 T. butter 2 t. fresh lemon juice 1/4 lb. mushrooms, thinly sliced

In soup pot, mix chicken, onions carrots, celery and bouquet garni. Add water to cover. Bring to boil, skim surface and simmer mixture, covered, until chicken and vegetables are tender. Remove chicken. Remove meat from bones and reserve it. Return bones to the pot and cook them for 2 hours more, adding water as needed. Strain the stock into a bowl and add salt and pepper to taste. In small skillet, melt the butter, add the lemon juice and mushrooms and cook for 2 minutes. Serve the stock garnished with mushrooms and strips of white meat of chicken. Serves 6 to 8 Source: My Old Recipes

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