Mushroom and Chicken with Sour Cream Soup Recipe

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.

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.