Low-Fat Sour Cream & Mushroom Soup
- Ready In:
- 35mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 7.39 ml vegetable oil
- 1 large onion, chopped
- 2.46 ml dried tarragon
- 1.23 ml nutmeg, freshly grated
- 453.59 g mushroom, trimmed and sliced
- 118.29 ml all-purpose flour
- 828.06 ml vegetable broth (or chicken or beef broth)
- 236.59 ml reduced-fat sour cream
- 236.59 ml 1% low-fat milk
- salt & freshly ground black pepper
- 0.25 ml cayenne or 0.25 ml Tabasco sauce
directions
- In a large heavy saucepan, heat oil over medium low heat. Add onions and saute until soft and translucent, 5 to 7 minutes. Add tarragon and nutmeg and cook for 1 minute more. Stir in mushrooms, cover pot and let vegetable mixture steam for about 5 minutes, until mushrooms exude their moisture.
- Sprinkle flour over the vegetable mixture. Increase heat to medium and cook, stirring, for 3 or 4 minutes. Gradually stir in broth, stirring and scraping any flour that may have clung to the pot. Simmer, stirring occasionally, until thickened and smooth, 5 to 7 minutes.
- 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.
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