Mushroom and Chicken with Sour Cream Soup recipe
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Ingredients
- 3 tablespoons unsalted butter ½ teaspoon dried tarragon ¼ 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 ¼ cup flour 3 cubes beef bouillon 3 ½ cups hot water 1 cup sour cream 1 ½ teaspoons cornstarch 1 cup cold milk 1 teaspoon lemon juice ¼ teaspoon cayenne pepper hot sauce salt and pepper to taste
Nutrition Info
- 378.2 caloriescarbohydrate: 18.2 gcholesterol: 84 mgfat: 27.1 gfiber: 2.1 gprotein: 16.9 gsaturatedFat: 15.2 gservingSize: -sodium: 818.6 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Mushroom and Chicken with Sour Cream Soup
Directions
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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.