This healthy version of cream of mushroom soup uses reduced-fat sour cream and low-fat milk to make it creamy while keeping the fat in check. Fresh tarragon and nutmeg flavor it nicely. Source: EatingWell Magazine, January/February 1994

EatingWell Test Kitchen
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Ingredients

Directions

  • Heat oil in a large heavy saucepan over low heat. Add onion and cook, stirring, until soft and translucent, 5 to 7 minutes. Add tarragon and nutmeg and cook for 1 minute more. Stir in mushrooms, cover pot and steam until the mushrooms exude their moisture, about 5 minutes.

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  • Sprinkle flour over the mushrooms. Increase heat to medium and cook, stirring, for 3 to 4 minutes. Gradually stir in broth, stirring and scraping any flour that clings to the pan. Simmer, stirring occasionally, until thickened and smooth, 5 to 7 minutes.

  • Combine sour cream and milk; whisk into the mushroom mixture. Season with salt, pepper and cayenne (or Tabasco), if desired. Gently heat, stirring, until the soup is hot but not boiling. Garnish the soup with chives and tarragon before serving if desired.

Nutrition Facts

155 calories; 6.8 g total fat; 3.4 g saturated fat; 21 mg cholesterol; 364 mg sodium. 479 mg potassium; 17.2 g carbohydrates; 1.5 g fiber; 5 g sugar; 7.4 g protein; 233 IU vitamin a iu; 4 mg vitamin c; 54 mcg folate; 103 mg calcium; 1 mg iron; 20 mg magnesium;

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
10/24/2013
This was good. I am a bit disappointed though because I really wanted to make Cream of Mushroom & Barley Soup which is also on this website. It sounds quite a bit better but I couldn't find dried mushrooms. I did really like this and I'll make it again. Read More
Rating: 5 stars
10/29/2011
nice soup I used chicken broth instead of the beef. My family liked the soup. It's a nice thick soup. In fact we used the leftover soup as a sauce on some special cheese raviolis we brought Read More