Sour Cream Mushroom Soup
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Loading ...recipe ingredients
1 1/2 tsp. vegetable oil
1 large onion, chopped
1/2 tsp. dried tarragon
1/4 tsp. nutmeg, freshly grated
1 lb. mushrooms, trimmed and sliced
1/2 cup all purpose flour
3 1/2 cups nonfat beef broth
1 cup reduced fat sour cream
1 cup 1% skim milk
salt and fresh ground black pepper to taste
pinch of cayenne or dash of Tabasco sauce
recipe directions
In a large heavy saucepan, heat oil over medium low heat. Add onions and saute until soft and translucent, 5 to 7 minutes. Add tarragon and nutmeg and cook for 1 minute more. Stir in mushrooms, cover pot and let vegetable mixture steam for about 5 minutes, until mushrooms exude their moisture.
Sprinkle flour over the vegetable mixture. Increase heat to medium and cook, stirring, for 3 or 4 minutes. Gradually stir in beef broth, stirring and scraping any flour that may have clung to the pot. Simmer, stirring occasionally, until thickened and smooth, 5 to 7 minutes.
Stir together sour cream and milk until smooth, whisk into the mushroom mixture and return to a simmer. Season with salt and pepper and cayenne or Tabasco, if desired, and serve.
Other Suggested Recipes:
- Exotic Mushroom and Tomato Soup
- Raspberry Sour Cream Muffins
- Black and White Bean Soup with Roasted Pepper Cream
- Rich Chick Potato Soup
- Baked Potato Soup
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 115 | 3 | 1 | 11 | 1 | 336 | 18 | 2 |
This is an excellent soup. Takes a little time to prepare; several steps, but worth the work. Surprisingly rich and filling too!
this recipie is easy to do, we did use fresh nutmeg and makes a big difference in the taste as it is much stronger a flavor. at the end we added tabasco and a dash of worcestershire to give this wonderful soup that extra kick. we did simmer the soup longer than it said for the flavors to blend through better.
I love this soup. I find it rich in flavor, very filling, easy to make and easy on the calories. I sometimes have trouble getting all the flour into a liquid and get a blob of “paste” in the mixture - but overall I thank you for this great recipe!! I have passed it on to several of my friends.
Such a good and filling soup, you ALMOST forget it’s low fat! Try it, if you loke mushrooms, you won’t be disappointed.
I forgot to add to my review that I used vegetable broth because I am a vegetarian, and it was still wonderful and rich.
We made this last night. Blended in blender. Very rich tasting, not at all like diet food. Also very filling. Will definately make again.
Raves! One of my all-time favorites. I’ve made it for breakfast, lunch and dinner. It freezes well, too. A classic recipe!
Addenda: to keep flour from lumping I put some broth and the flour in a closed jar and shake it well. No lumps! Also I like to add extra mushrooms. A friend told me she cut up leftover steak and adds it at end–says it’s great.
We have had this soup several times and I wouldn’t change anything in it, satusfying and tasty.
Wonderful taste even if I did mess it up and used Chicken broth instead of beef! Creamy and not lumpy. Did add a bit more oil as I had the heat too high! As you can tell, I am not the cook in the house so it was great praise to hear my Chef husband compliment me on the soup and say he is adding it to his recipe base for his clients! Won’t go wrong here!
I gave this recipe a try today.I used fresh tarragon in place of dry.What a wonderful suprise the aroma was…when using dry you use 3 times what is listed (1 1/2 tsp.in this recipe)my overall opinion is 9 out of 10 points..bravo i wish it listed also that it makes 6 cups ..so 6 1 cup servings