mushroom and chicken with sour cream soup

Ingredients

• Servings: 4
• 3 tablespoons unsalted butter
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon ground nutmeg
• 1 bunch green onions, lighter half chopped thin and darker green half discarded
• 2 pinches salt
• 2 cups chopped button mushrooms
• 1 cup chopped rotisserie chicken
• 1/4 cup flour
• 3 cubes beef bouillon
• 3 1/2 cups hot water
• 1 cup sour cream
• 1 1/2 teaspoons cornstarch
• 1 cup cold milk
• 1 teaspoon lemon juice
• 1/4 teaspoon cayenne pepper hot sauce
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• melt the butter in a large skillet over medium heat. stir the tarragon, nutmeg, green onions, and 2 pinches of salt into the melted butter; cook and stir until the green onions are softened, about 4 minutes. add the mushrooms, stir to coat, and continue cooking until the mushrooms are tender, about 5 minutes more. fold the chicken into the mixture and cook together until the chicken gets hot, about 1 minute. sprinkle the flour over the mixture; stir until completely absorbed into the mixture, 3 to 4 minutes.
• dissolve the beef bouillon cubes in the hot water; pour into the chicken mixture about 1/2 cup at a time, stirring to dissolve any clumps of flour between batches. increase heat to bring the mixture to a boil; return heat to medium. stir the sour cream into the mixture until well integrated.
• dissolve the cornstarch into the cold milk; stir into the soup. increase the heat to medium-high and cook the soup until it begins to bubble on the sides, but not boiling; again return heat to medium, stirring continually. add the lemon juice, cayenne pepper sauce, salt, and pepper; stir. serve hot.