Sour Cream Mushroom Soup With A Kick

Sour Cream Mushroom Soup With A Kick
Sour Cream Mushroom Soup With A Kick

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 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

Directions

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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