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Ingredients
1/2 Pound mushrooms, sliced
1 Medium onion, sliced
1 Garlic clove, minced
1/2 Teaspoon dried tarragon
1/4 Teaspoon nutmeg
3 Tablespoons butter
1 Tablespoon cornstarch
2 Cups beef broth
1 Cup heavy cream
1 Teaspoon lemon juice
Dash hot pepper sauce
Salt & pepper to taste
1 Cup sour cream
Instructions
In a Dutch oven or soup pot, add the butter and saut� 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.
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 heavy cream and water; add lemon juice, hot pepper sauce and salt and pepper.
Heat through but do not boil, as the cream may curdle.