Mushroom And Chicken With Sour Cream Soup
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Recipe Summary Mushroom And Chicken With Sour Cream Soup
I found this one online and tweaked it. It's rich and filling. Good comfort food.Ingredients | Cream Of Mushroom Chicken Pasta Recipe3 tablespoons unsalted butter½ teaspoon dried tarragon¼ teaspoon ground nutmeg1 bunch green onions, lighter half chopped thin and darker green half discarded2 pinches salt2 cups chopped button mushrooms1 cup chopped rotisserie chicken¼ cup flour3 cubes beef bouillon3 ½ cups hot water1 cup sour cream1 ½ teaspoons cornstarch1 cup cold milk1 teaspoon lemon juice¼ teaspoon cayenne pepper hot saucesalt and pepper to tasteDirectionsMelt 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.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.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.Info | Cream Of Mushroom Chicken Pasta Recipeprep: 20 mins cook: 30 mins total: 50 mins Servings: 4 Yield: 4 servings
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