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Low Carb Luxury Recipe!
Sour Cream Mushroom Soup With A Kick

  • 1/2 pound mushrooms — sliced
  • 1 medium onion — sliced
  • 1 clove garlic — minced
  • 1/2 teaspoon dried tarragon
  • 1/4 teaspoon nutmeg
  • 3 tablespoons butter
  • 1 teaspoon not/Starch or 1 tablespoon cornstarch
  • 2 cups beef broth
  • 1 cup heavy cream
  • 1 teaspoon lemon juice
  • dash hot pepper sauce (Tabasco, Crystal, etc.)
  • Salt and pepper to taste
  • 1 cup sour cream

In a dutch oven or soup pot, add the butter and sauté 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.

If using cornstarch, 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 cream and water; add lemon juice, hot pepper sauce and salt and pepper.

OR if using not/Starch: Stir in cream and water; add lemon juice, hot pepper sauce and salt and pepper. Sprinkle not/Starch into soup from a shaker.

Heat through but do not boil, as the cream may curdle.

Makes 6 servings.   6 carbs per serving with not/Starch; 8 carbs per serving with cornstarch.

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