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Mushroom and Chicken with Sour Cream Soup
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Creamy mushroom soup elevated with rotisserie chicken.
Ingredients:
  • 3 tablespoons unsalted butter
  • 0.5 teaspoon dried tarragon
  • 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
  • 0.25 cup flour
  • 3 cubes beef bouillon
  • 3.5 cups hot water
  • 1 cup sour cream
  • 1.5 teaspoons cornstarch
  • 1 cup cold milk
  • 1 teaspoon lemon juice
  • 0.25 teaspoon cayenne pepper hot sauce
  • salt and pepper to taste
Instructions:
  • In a large skillet over medium heat, melt butter. Stir in tarragon, nutmeg, green onions, and 2 pinches of salt. Cook until green onions are softened, about 4 minutes. Add mushrooms, cook until tender, about 5 minutes. Fold in chicken and heat through, about 1 minute. Sprinkle flour over mixture and stir until absorbed, 3 to 4 minutes.
  • Combine beef bouillon cubes with hot water to create a rich broth. Gradually incorporate the broth into the chicken mixture, whisking to ensure a smooth consistency. Bring the mixture to a boil, then reduce heat to medium. Gently fold in the sour cream until fully combined.
  • Whisk cornstarch into cold milk until smooth, then add to soup. Increase heat to medium-high and simmer until slightly bubbly around the edges, but not boiling. Reduce heat to medium, stir in lemon juice, cayenne pepper sauce, salt, and pepper. Serve piping hot.

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