Sour Cream Mushroom Soup
Source of Recipe
3 fat chicks
Recipe Introduction
6 servings
2 points each
List of Ingredients
1 1/2 tsp vegetable oil
1 lrg onion, chopped
1/2 tsp dried tarragon
1/4 tsp nutmeg, freshly grated
1 lbs mushrooms, trimmed and sliced
1/2 c flour
3 1/2 c nonfat beef broth
1 c reduced fat sour cream
1 c 1% skim milk
salt and fresh ground pepper to taste
pinch of cayenne or dash of Tabasco sauce Recipe
In large heavy saucepan, heat oil over med-low heat. Add onions and saute until soft and gtranslucent, 5-7 mins. Add tarragon and nutmeg and cook for 1 min more. Stir in mushrooms, cover pot and let vegetable mixture steam for about 5 mins, until mushrooms exude their moisture. Sprinkle flour over vegetable mixture. Increase heat med and cook, stirring, for 3-4 mins. Gradually stir in beef broth, stirring and scraping any flour that may have clung to the pot. Simmer, stirring occasionally, until thickened and smooth, 5-7 mins. Stir together sour cream and milk until smooth, whisk into the mushroom mixture and return to a simmer. Season with salt and pepper and cayenne or Tabasco, if desired, and serve.
cal 115, fat 3g, portein 11g, fiber 1g, sodium 336mg, carbs 18g
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