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
From EatingWell: January/February 1994
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.