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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Sour Cream Mushroom Soup With A Kick
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Ingredients:
- 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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