Nutrition per serving may change if servings are adjusted.
1 1/2 teaspoons canola oil
1 large onion, chopped
1 1/2 teaspoons chopped fresh tarragon, or 1/2 teaspoon dried
1/4 teaspoon freshly grated nutmeg
1 pound mushrooms, trimmed and sliced
1/2 cup all-purpose flour
3 1/2 cups reduced-sodium beef broth
1 cup reduced-fat sour cream
1 cup low-fat milk
Salt & freshly ground pepper, to taste
Pinch cayenne pepper, or dash Tabasco (optional)
Snipped fresh chives, for garnish (optional)
Fresh tarragon sprigs, for garnish (optional)
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.
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.
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.
January 07, 2011
By: EatingWell User
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