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Mushroom and Chicken with Sour Cream Soup

Mushroom and Chicken with Sour Cream Soup

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
Katie Sue

Katie Sue

I found this one online and tweaked it. It's rich and filling. Good comfort food.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 378 kcal
  • 19%
  • Fat:
  • 27.1 g
  • 42%
  • Carbs:
  • 18.2g
  • 6%
  • Protein:
  • 16.9 g
  • 34%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 1109 mg
  • 44%

Based on a 2,000 calorie diet

Directions

  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.
  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.
  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.
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Reviews

Deedee-san
7

Deedee-san

11/3/2010

Very good! I used left-over roast chicken instead of rotisserie, but otherwise followed exactly. Love tarragon, but think it could use a little less, and a few more mushrooms. Needs a deep skillet!

Vero
7

Vero

9/10/2010

Loved it! I had no green onions or tarragon, and used white onion instead. The taste would have been better with the green! Otherwise, I kept everything to a tee. Thanks for sharing this recipe!

stephanie
3

stephanie

10/20/2011

Very good. I would however leave the nutmeg out next time, because I don't like it. I could still taste it. But otherwise very good.

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