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Source |
Total Carbohydrates: 6 per serving Servings: 6 |
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Sour Cream Mushroom
Soup |
Prep Time: 35 min |
1/2 pound mushrooms -- sliced
1 medium onion -- sliced
1 clove garlic -- minced
1/2 teaspoon dried tarragon
1/4 teaspoon nutmeg
3 tablespoons butter
2 tablespoons arrowroot
28 1/4 ounces beef broth
1/2 cup cream
2 cups water
1 teaspoon lemon juice
Dash hot pepper sauce (
Salt & pepper to taste
1 cup sour cream
1. In a Dutch oven or soup pot, add the butter and sauté the
mushrooms, onion, garlic, tarragon and nutmeg until the veggies are tender.
2. Gradually add the broth; bring to a boil, stirring constantly. Reduce heat
to low; slowly add sour cream.
3. In a small separate bowl, add arrowroot to a small amount of water -- just
enough to make a thin paste. Add to soup, and cook and stir until smooth. Stir
in cream and water; add lemon juice, hot pepper sauce and salt and pepper. Heat
through but do not boil, as the cream may curdle.