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Sour Cream Mushroom Soup |
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Serves: 6
The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Sour Cream Mushroom Soup recipe on the web!!
Prep Time: Ready in 35 minutes
Carbohydrate Count: 5g per serving
_ cup fresh mushrooms, sliced
_ medium onion, chopped
_ clove garlic, minced
___ teaspoon dried tarragon
___ teaspoon ground nutmeg
_ tablespoons butter
_ tablespoons arrowroot
___ cup beef broth
___ cup heavy cream
_ cups water
_ teaspoon lemon juice
_ drop hot sauce
___ teaspoon salt, to taste
___ teaspoon pepper, to taste
_ 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 to avoid causing the cream to curdle.
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