Sour Cream Mushroom Soup With A Kick

By á-170456

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

Details

Servings 6

Preparation

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.