Question: I would love to have the recipe for the Chicken Almond Soup served at Mozzarella's in Memphis, Tenn.

- Tammy Rouse, Maynardville,Tenn.

Answer: Winter's chill may be upon us, but in Memphis you can enjoy the spirit of this holiday season from the warmth and comfort of your car. Starry Nights, a magical 1.3-mile drive-through lighting display of 1 million lights set amid the rolling hills, towering pines and waters of Wolf River and adjacent lakes at Shelby Farms Plough Park, captures the essence of the multicultural strengths of Memphis in the illuminated images that include celebrations of Hanukkah, Christmas and Chinese New Year. Computer-controlled motion and animation enable visitors to experience the whimsical humor of the 12 days of Christmas, a 25-foot-long Cajun crocodile, a 70-foot-long tuna jumping out of the water, an underwater sea fantasy, and rolling balls that explode into sprays of twinkling light.

The finale tops all that has come before. Sculpted in lights are the Memphis skyline, including the bridge over the mighty Mississippi, and the world-famous Memphis Pyramid offering every visitor the blessing of Peace on Earth.

Starry Nights can be enjoyed every night through Jan. 1, 1996. A $10-per-car cost (vans and buses cost more) includes a complimentary cassette, "The Sounds of Starry Nights."

Mushrooms, crunchy almonds, and bits of tarragon nestle alongside chicken in Mozzarella's thick and creamy Chicken Almond Soup. Mozzarella's (previously the Silver Spoon) is a popular spot for pastas, thin-crust pizzas and made-from-scratch soups and salads.




10 tablespoons butter

1 cup chopped yellow onions

3/4 cup flour

1/4 scant cup granulated chicken base

7 1/2 cups chicken stock or broth

2 teaspoons lemon juice

2 teaspoons tarragon

1/4 teaspoon thyme

1 1/2 cups half-and-half

1 cup diced cooked chicken

1/2 cup sliced mushrooms

1/4 cup toasted sliced almonds

Melt butter in large soup pot over medium heat. Add onions and saute 3 to 5 minutes or until tender and translucent. Add flour. Stir constantly 4 to 5 minutes to cook flour and form a roux. Add chicken base and stir to blend. Slowly add chicken stock, stirring well to incorporate and remove any lumps. Increase heat and bring soup just to the boiling point. Reduce heat to low and simmer 15 minutes. Stir in lemon juice, tarragon and thyme and stir to blend. Do not bring to a boil. Remove pot from heat. Stir in half-and-half. Add chicken, mushrooms and almonds. Stir well. Makes 2 quarts.