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Sour Cream Mushroom Soup With A Kick


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  • 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


Servings 6


Step 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.

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.

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