Mushroom and Chicken with Sour Cream Soup

Using store-bought rotisserie chicken helps make this creamy mushroom soup.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 378 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.