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Sour Cream Mushroom Soup




Source of Recipe


Internet


List of Ingredients




1/2 lb mushrooms, sliced
1 medium onion, sliced
1 garlic clove, minced
1/2 tsp dried tarragon
1/4 tsp nutmeg
3 tbsp butter
2 tbsp arrowroot
28 1/4 oz beef broth
1/2 cup cream
2 cup water
1 tsp lemon juice
1 dash hot pepper sauce (tobasco, crystal, etc.)
1 salt, to taste
1 freshly-ground black pepper, to taste
1 cup sour cream




Recipe



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.