Name: Mushroom and Chicken with Sour Cream Soup
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Unsalted butter - 3 tablespoons; Dried tarragon - ½ teaspoon; Ground nutmeg - ¼ teaspoon; Green onions, lighter half chopped thin and darker green half discarded - 1 bunch; Salt - 2 pinches; Chopped button mushrooms - 2 cups; Chopped rotisserie chicken - 1 cup; Flour - ¼ cup; Beef bouillon - 3 cubes; Hot water - 3 ½ cups; Sour cream - 1 cup; Cornstarch - 1 ½ teaspoons; Cold milk - 1 cup; Lemon juice - 1 teaspoon; Cayenne pepper hot sauce - ¼ teaspoon; Salt and pepper to taste - ¼ teaspoon

Ingredients for - Mushroom and Chicken with Sour Cream Soup

1. Unsalted butter 3 tablespoons

2. Dried tarragon ½ teaspoon

3. Ground nutmeg ¼ teaspoon

4. Green onions, lighter half chopped thin and darker green half discarded 1 bunch

5. Salt 2 pinches

6. Chopped button mushrooms 2 cups

7. Chopped rotisserie chicken 1 cup

8. Flour ¼ cup

9. Beef bouillon 3 cubes

10. Hot water 3 ½ cups

11. Sour cream 1 cup

12. Cornstarch 1 ½ teaspoons

13. Cold milk 1 cup

14. Lemon juice 1 teaspoon

15. Cayenne pepper hot sauce ¼ teaspoon

16. Salt and pepper to taste ¼ teaspoon

How to cook deliciously - Mushroom and Chicken with Sour Cream Soup

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.