Mushroom And Chicken With Sour Cream Soup Recipe

Name: Mushroom And Chicken With Sour Cream Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons unsalted butter; 1/2 teaspoon dried tarragon; 1/4 teaspoon ground nutmeg; 1 bunch green onions, lighter half chopped thin and darker green half discarded; 2 pinches salt; 2 cups chopped button mushrooms; 1 cup chopped rotisserie chicken; 1/4 cup flour; 3 cubes beef bouillon; 3 1/2 cups hot water; 1 cup sour cream; 1 1/2 teaspoons cornstarch; 1 cup cold milk; 1 teaspoon lemon juice; 1/4 teaspoon cayenne pepper hot sauce; salt and pepper to taste

Servings: persons

3 tablespoons unsalted butter
1/2 teaspoon dried tarragon
1/4 teaspoon ground nutmeg
1 bunch green onions, lighter half chopped thin and darker green half discarded
2 pinches salt
2 cups chopped button mushrooms
1 cup chopped rotisserie chicken
1/4 cup flour
3 cubes beef bouillon
3 1/2 cups hot water
1 cup sour cream
1 1/2 teaspoons cornstarch
1 cup cold milk
1 teaspoon lemon juice
1/4 teaspoon cayenne pepper hot sauce
salt and pepper to taste

1
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.
2
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.
3
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.

586

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tablespoons unsalted butter, 1/2 teaspoon dried tarragon, 1/4 teaspoon ground nutmeg, 1 bunch green onions, lighter half chopped thin and darker green half discarded, and more.

Yes, Mushroom And Chicken With Sour Cream Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom And Chicken With Sour Cream Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions