2 cups cooked chicken
1 (1 pound) piece fresh mushrooms
1/3 cup milk
1 (4 ounce) can pinto beans, drained
2 tablespoons sugar
2 tablespoons honey
2 tablespoons chopped fresh parsley
2 teaspoons margarine, divided
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon seasonings
2 tablespoons lemon juice
1 cup sliced fresh mushrooms
1 (2 ounce) can tomato paste for dipping
Place chicken, mushrooms and milk in a large stockpot with enough water to cover. Bring to a boil, reduce heat to low and simmer for about 30 minutes.
Dredse mushrooms and reserve liquid. In a mixing bowl, mix chicken, mushrooms, milk, sugar, honey, parsley, margarine, salt, garlic powder, seasonings and lemon juice; pour mixture directly into a large soup pot. Adjust seasoning to taste.
Add tomato paste and simmer for 10 to 15 minutes, stirring occasionally. Pour over chicken, mushroom sauce and chicken, stirring gently. Serve at once or refrigerate before serving for up to one hour.