Creamed chicken soup

I recently dined at a Tea House and ate the most wonderful soup:

Creamed chicken soup . The soup was heavy, contained sliced mushrooms,
cubes of chicken, sliced celery, and was served covered with toasted almonds
on the top. It was supremely delicious.

My question is: how do I duplicate a receipe like this? Can you help me
out.
Sincerely,

FranJ

Any cream soup begins with a roux. Staring with equal weights butter and flour. Over low heat melt butter add flour and continue to cook stiring with wire whip until the desired color and consistancy is obtained. For your soup I would go with a tan roux. Now you need a good home-made stock, not canned, add some milk and precooked chicken chunks. Now i would saute my veggies, not too brown, and add to the soup. At this point it is a matter of coming up with the right combination of spices/herbs and perhaps a good splash of sherry or white wine. As with sauces no soup is ready just because it is hot and all of the ingredients are added. Your soup is sure to improve by very slowly simmering for another hour. Caution, thick soups like this can burn eaisly. It most certainly will benefit from chilling overnight.