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
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Ingredients
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1/2 pound
mushrooms, sliced
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1
onion, chopped
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1
garlic clove, minced
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1/2 teaspoon
tarragon
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1/4 teaspoon
ground nutmeg
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3 tablespoons
butter
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1/4 cup
flour
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2
cans of beef broth
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1 cup
sour cream
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1/2 cup
half-and-half
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1/2 cup
milk
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1 teaspoon
lemon juice
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1 dash
hot pepper sauce
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salt and pepper to taste
Directions
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In dutch oven, saute mushrooms, onion, garlic, tarragon, nutmeg in butter until vegetables are tender.
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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.
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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.
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