Sour Cream Mushroom Soup With A Kick
- 1/2 pound mushrooms sliced
- 1 medium onion sliced
- 1 garlic clove 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
- 1 dash hot pepper sauce (Tobasco, Crystal, etc.)
- Salt to taste
- Freshly-ground black pepper to taste
- 1 cup sour cream
In a Dutch oven or soup pot, add the butter and sauté the mushrooms, onion, garlic, tarragon and nutmeg until the veggies are tender.
Gradually add the broth; bring to a boil, stirring constantly. Reduce heat to low; slowly add sour cream.
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.
This recipe yields 6 servings; 6 carb grams per serving.