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MARVELOUS MUSHROOM SOUP
1/2 pound fresh mushrooms, sliced 1 large onion, finely chopped 1/2 teaspoon dried tarragon 1/4 teaspoon ground nutmeg 3 tablespoons butter or margarine 1/4 cup all purpose flour 2 cans (14 1/2-ounces each) beef broth 1 cup sour cream 1/2 cup evaporated milk 1 teaspoon lemon juice 1 dash hot pepper sauce salt and pepper (to taste)
In a Dutch oven or soup pot, saute the mushrooms, onion, garlic, tarragon and nutmeg in butter until vegetables are tender.
Stir in flour until smooth. Gradually add broth; bring to a boil, stirring constantly. Reduce heat to low; slowly add sour cream. Cook and stir until smooth.
Stir in cream and milk. Add lemon juice, hot pepper sauce, salt and pepper. Heat through but do not boil.
Source: Country Woman Magazine
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