Mushroom and Chicken with Sour Cream Soup

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 (6)

Your Rating:

7

Deedee-san

Nov. 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..." See more!"

6

Vero

Sep. 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!..." See more"

3

SUNIDE

May. 21, 2011

"It was OK. We'll eat it, but, not sure I will prepare again...." See more"