Description
I found this one online and tweaked it. It’s rich and filling. Good comfort food.
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
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.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 4