Mushroom and Chicken with Sour Cream Soup
Using store-bought rotisserie chicken helps make this creamy mushroom soup.
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.