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

1. In a big pot over medium heat, melt 3 tablespoons butter.

2. Add in onions and garlic, stir/saute for 3 minutes.

3. Add in the mushrooms and lemon juice; stir/saute until the vegetables are tender, about 5 minutes (add more butter if desired).

4. Add in the flour and stir until bubbly.

5. Add in the stock and soy sauce; bring to a boil over high heat, stirring constantly until thickened, about 2 minutes.

6. Add in the chicken, half-and-half, wine, salt, thyme, and pepper.

7. Decrease heat to low and simmer, uncovered, until the flavors are blended, about 5 minutes.

8. Ladle into soup bowls and swirl about 1 teaspoon sour cream, if using, into each bowl.

9. Serve immediately.

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