- ¼ cup (½ stick) butter
- ½ cup chopped yellow onion
- 8 ounces mushrooms, sliced
- ½ cup chopped red bell pepper
- ¼ cup all purpose flour
- 3 cups chicken broth
- 2 tablespoons dry white wine
- ½ teaspoon dried thyme
- ½ teaspoon salt
- 1/8 teaspoon white pepper
- 1 cup cubed cooked chicken breast
- ½ cup sour cream
- In a large soup pot over medium heat, melt butter. Add onion, mushrooms, and bell pepper and sauté until tender, about 5 minutes. Stir in flour. Add broth and stir until slightly thickened, about 2 minutes. Add wine, seasonings, and chicken. Reduce heat to low and simmer, uncovered, 10 minutes. Remove from heat and stir in sour cream until blended. Return pan to heat, but do not boil. Serve in bowls.