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.

Nutrition per serving