I found this one online and tweaked it. It's rich and filling. Good comfort food.
Ingredients
- unsalted butter: 3 Tbsp
- tarragon: 0.5 tsp (dried)
- ground nutmeg: 0.25 tsp
- bunch green onions, lighter half chopped thin and darker green half discarded: 1 piece
- pinches salt: 2 piece
- button mushrooms: 2 cups (chopped)
- rotisserie chicken: 1 cup (chopped)
- flour: 0.25 cup
- cubes beef bouillon: 3 piece
- ½ cups hot water: 3 piece
- sour cream: 1 cup
- ½ teaspoons cornstarch: 1 piece
- milk: 1 cup (cold)
- lemon juice: 1 tsp
- cayenne pepper hot sauce: 0.25 tsp
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
