Rich and Creamy Mushroom Soup

By CateOMalley • September 28, 2009 • 0 Comments

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Author Notes: I love Fall for many reasons, not the least of which is that it's soup season. There's little more comforting that a bowl of warm soup on a chilly day. - CateOMalley

Serves 4-6

1/2 pound mushrooms, sliced
1 onion, chopped
1 garlic clove, minced
1/2 teaspoon tarragon
1/4 teaspoon ground nutmeg
3 tablespoons butter
1/4 cup flour
2 cans of beef broth
1 cup sour cream
1/2 cup half-and-half
1/2 cup milk
1 teaspoon lemon juice
1 dash hot pepper sauce
salt and pepper to taste

In dutch oven, saute mushrooms, onion, garlic, tarragon, nutmeg in butter until vegetables are tender.
Stir in flour until it’s smooth. Gradually add broth; bring to a boil, stirring constantly. Reduce heat to low and slowly add sour cream. Whisk to fully include sour cream.
Cook and stir until smooth. Stir in half-and-half and milk. Add lemon juice, hot pepper sauce and salt and pepper. Heat through, but do not boil.