Recipe Categories
Recipe Categories
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Dutch Sour Cream Mushroom Soup |
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6 servings |
| Ingredients: |
1/2 pound mushrooms -- sliced
1 medium onion -- sliced
1 clove garlic -- 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
dash hot pepper sauce (Tobasco, Crystal, etc.)
Salt & pepper to taste
1 cup sour cream
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Preparation Method: |
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- 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
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Gradually add the broth; bring to a boil, stirring constantly. Reduce heat to low; slowly add sour cream.
- 3
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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.
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Carbs:
6 carbs per serving.
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