Favorite Marvelous Mushroom Soup |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Meet the Cook: Soup is tops on the list of things I love to cook. I've used this one as the beginning course to a meal...and as a Sunday supper with hot rolls and butter. When we had a small restaurant in Arizona, I made my mushroom soup every day. We never had any left over. It got raves at a deli I worked at, too. I never cooked very much until my husband and I were married, 48 years ago. We're the parents of three grown sons and the grandparents of 12. -Beverly Rafferty, Winston, Oregon Ingredients:
1/2 pound fresh mushrooms, sliced |
1 large onion, finely chopped |
1 garlic clove, minced |
1/2 teaspoon dried tarragon |
1/4 teaspoon ground nutmeg |
3 tablespoons butter |
1/4 cup king arthur unbleached all-purpose flour |
2 cans (14-1/2 ounces each) beef or vegetable broth |
1 cup (8 ounces) sour cream |
1/2 cup half-and-half cream |
1/2 cup evaporated milk |
1 teaspoon lemon juice |
dash hot pepper sauce |
salt and pepper to taste |
Directions:
1. In a Dutch oven or soup kettle, saute the mushrooms, onion, garlic, tarragon and nutmeg in butter until vegetables are tender. Stir in flour until smooth. Gradually add broth; bring to a boil, stirring constantly. Reduce heat to low; slowly add sour cream. Cook and stir until smooth. Stir in cream and milk. Add lemon juice, hot pepper sauce, salt and pepper. Heat through but do not boil. Yield: 6 servings.
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