Mushroom and Chicken with Sour Cream Soup

Ingredients

• 3 tablespoons unsalted butter
• 0.5 teaspoons dried tarragon
• 0.25 teaspoons ground nutmeg
• 1 bunch green onions , white and light parts only, chopped
• 2 pinches salt
• 2 cups chopped button mushrooms
• 1 cup chopped rotisserie chicken
• 0.25 cups all-purpose flour
• 3 cubess beef bouillon
• 3.5 cups hot water
• 1 cup sour cream
• 1.5 teaspoons cornstarch
• 1 cup cold milk
• 1 teaspoon fresh lemon juice
• 0.25 teaspoons cayenne pepper hot sauce
• salt and pepper to taste

Instructions

1. 1

   Melt butter in a large skillet over medium heat. Add tarragon, nutmeg, green onions, and salt. Cook until the green onions soften, about 4 minutes. Add mushrooms and continue cooking until tender, about 5 minutes more. Fold in chicken and continue to cook until just heated through, about 1 minute. Sprinkle flour over mixture, stirring until completely absorbed into mixture, 3 to 4 minutes.

2. 2

   Dissolve bouillon cubes in hot water. Add to the skillet about 1/2 cup at a time, stirring to dissolve any clumps of flour between batches. Increase heat and bring mixture to a boil. Lower heat to medium. Add sour cream and stir until well combined. .

3. 3

   Dissolve cornstarch into cold milk, then stir into soup. Increase the heat to medium-high and cook until soup begins to bubble, but not boil. Lower heat to medium, add lemon juice, hot sauce, and salt and pepper to taste. Serve hot.