Mushroom and Chicken with Sour Cream Soup

Name: Mushroom and Chicken with Sour Cream Soup
Total time: 50
Yield: 4
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

Recipe by Katie Davis from allrecipes.com

50 Mins.

Ingredients

4 servings

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3 tablespoons unsalted butter
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½ teaspoon dried tarragon
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¼ teaspoon ground nutmeg
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1 bunch green onions, lighter half chopped thin and darker green half discarded
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2 pinches salt
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2 cups chopped button mushrooms
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1 cup chopped rotisserie chicken
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¼ cup flour

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3 cubes beef bouillon
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3 ½ cups hot water
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1 cup sour cream
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1 ½ teaspoons cornstarch
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1 cup cold milk
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1 teaspoon lemon juice
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¼ teaspoon cayenne pepper hot sauce
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salt and pepper to taste

Instructions

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.