Sour Cream Mushroom Soup With A Kick
Posted: Mon Jun 30, 2008 11:08 pm
Sour Cream Mushroom Soup With A Kick
Ingredients:
1/2 pound mushrooms — sliced
1 medium onion — sliced
1 clove garlic — minced
1/2 teaspoon dried tarragon
1/4 teaspoon nutmeg
3 tablespoons butter
1 teaspoon not/Starch or 1 tablespoon cornstarch
2 cups beef broth
1 cup heavy cream
1 teaspoon lemon juice
dash hot pepper sauce (Tabasco, Crystal, etc.)
Salt and pepper to taste
1 cup sour cream
Preparation:
In a dutch oven or soup pot, add the butter and sauté the mushrooms, onion, garlic, tarragon and nutmeg until the veggies are tender.
Gradually add the broth; bring to a boil, stirring constantly. Reduce heat to low; slowly add sour cream.
If using cornstarch:
In a small separate bowl, add cornstarch to a small amount of water — just enough to make a thin paste. Add to soup, and cook and stir until smooth. Stir in cream and water; add lemon juice, hot pepper sauce and salt and pepper.
If using not/Starch:
Stir in cream and water; add lemon juice, hot pepper sauce and salt and pepper. Sprinkle not/Starch into soup from a shaker.
Heat through but do not boil, as the cream may curdle. Makes 6 servings.
Carbs: 6 carbs per serving with not/Starch; 8 carbs per serving with cornstarch.
Ingredients:
1/2 pound mushrooms — sliced
1 medium onion — sliced
1 clove garlic — minced
1/2 teaspoon dried tarragon
1/4 teaspoon nutmeg
3 tablespoons butter
1 teaspoon not/Starch or 1 tablespoon cornstarch
2 cups beef broth
1 cup heavy cream
1 teaspoon lemon juice
dash hot pepper sauce (Tabasco, Crystal, etc.)
Salt and pepper to taste
1 cup sour cream
Preparation:
In a dutch oven or soup pot, add the butter and sauté the mushrooms, onion, garlic, tarragon and nutmeg until the veggies are tender.
Gradually add the broth; bring to a boil, stirring constantly. Reduce heat to low; slowly add sour cream.
If using cornstarch:
In a small separate bowl, add cornstarch to a small amount of water — just enough to make a thin paste. Add to soup, and cook and stir until smooth. Stir in cream and water; add lemon juice, hot pepper sauce and salt and pepper.
If using not/Starch:
Stir in cream and water; add lemon juice, hot pepper sauce and salt and pepper. Sprinkle not/Starch into soup from a shaker.
Heat through but do not boil, as the cream may curdle. Makes 6 servings.
Carbs: 6 carbs per serving with not/Starch; 8 carbs per serving with cornstarch.