Categories: Chicken, Main Dish, Soup
Ingredients
- 3 -4 tablespoons butter
- 1 cup chopped yellow onion
- 1 garlic clove, minced (or 2)
- 1 lb mushroom, trimmed and sliced
- 1 tablespoon fresh lemon juice
- 1/4 cup all-purpose flour
- 3 cups chicken stock (or low-sodium chicken broth)
- 1 teaspoon soy sauce
- 2 cups diced cooked chicken
- 1 1/4-1 1/2 cups half-and-half or 1 1/4-1 1/2 cups whole milk
- 1/4 cup dry white wine
- 3/4 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/4 teaspoon white pepper
- sour cream, for topping
Directions
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In a big pot over medium heat, melt 3 tablespoons butter.
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Add in onions and garlic, stir/saute for 3 minutes.
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Add in the mushrooms and lemon juice; stir/saute until the vegetables are tender, about 5 minutes (add more butter if desired).
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Add in the flour and stir until bubbly.
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Add in the stock and soy sauce; bring to a boil over high heat, stirring constantly until thickened, about 2 minutes.
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Add in the chicken, half-and-half, wine, salt, thyme, and pepper.
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Decrease heat to low and simmer, uncovered, until the flavors are blended, about 5 minutes.
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Ladle into soup bowls and swirl about 1 teaspoon sour cream, if using, into each bowl.
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Serve immediately.