Mushroom and Chicken with Sour Cream Soup

Ingredients

• 3 cubes beef bouillon from cube 
• 2 cups button mushrooms chopped
• 1.5 teaspoons cornstarch 
• 0.5 teaspoon tarragon dried
• 0.3 cup flour 
• 1 bunch green onions chopped thin
• 0.3 teaspoon ground nutmeg 
• 0.3 teaspoon cayenne pepper hot sauce 
• 1 teaspoon juice of lemon 
• 1 cup milk cold
• 1 cup rotisserie chicken cut chopped
• 2 pinches salt 
• 4 servings salt and pepper to taste
• 1 cup cup heavy whipping cream sour
• 3 tablespoons butter unsalted
• 3.5 cups water hot

Equipment

• frying pan

Directions

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.
2. 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.
3. Sprinkle the flour over the mixture; stir until completely absorbed into the mixture, 3 to 4 minutes.
4. 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.
5. 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.
6. Add the lemon juice, cayenne pepper sauce, salt, and pepper; stir.
7. Serve hot.