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Mushroom and Chicken with Sour Cream Soup

Mushroom and Chicken with Sour Cream Soup

Cost $15, save $10

Source: Recommended by CookPal

  • 30 Min
  • 4 Servings
  • $15

INGREDIENTS

  • Base

    • 3 tablespoons unsalted butter
    • ½ teaspoon dried tarragon
    • ¼ teaspoon ground nutmeg
    • 🧅 1 bunch green onions, white and light parts only, chopped
    • 🧂 2 pinches salt

  • Main Ingredients

    • 🍄 2 cups chopped button mushrooms
    • 🍗 1 cup chopped rotisserie chicken
    • 🌾 ¼ cup all-purpose flour
    • 3 cubes beef bouillon

  • Liquids

    • 💧 3 ½ cups hot water
    • 1 cup sour cream
    • 1 ½ teaspoons cornstarch
    • 🥛 1 cup cold milk

  • Seasoning and Flavor

    • 🍋 1 teaspoon fresh lemon juice
    • ¼ teaspoon cayenne pepper hot sauce

STEPS

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.

2

Add mushrooms and continue cooking until tender, about 5 minutes. Fold in chicken and continue to cook until just heated through, about 1 minute.

3

Sprinkle flour over mixture, stirring until completely absorbed, about 3-4 minutes.

4

Dissolve bouillon cubes in hot water. Add to the skillet ½ cup at a time, stirring to dissolve any clumps of flour between batches. Increase heat and bring mixture to a boil.

5

Lower heat to medium. Add sour cream and stir until well combined.

6

Dissolve cornstarch into cold milk, then stir into soup. Increase heat to medium-high and cook until soup begins to bubble, but not boil.

7

Lower heat to medium, add lemon juice, hot sauce, and salt and pepper to taste. Serve hot.

NUTRIENTS

Per 1 serving

🔥

378

Calories

  • 17
    Protein
  • 18
    Carbs
  • 27
    Fats

💡 For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.For a richer, deeper flavor, consider caramelizing the mushrooms slightly longer.Use fresh herbs as toppings such as parsley or chives for added color and freshness.