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Favorite Marvelous Mushroom Soup

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

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 all-purpose flour
  • 2 cans (14-1/2 ounces each) beef or vegetable broth
  • 1 cup 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

  • 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.
Nutrition Facts
1 cup: 229 calories, 16g fat (11g saturated fat), 59mg cholesterol, 358mg sodium, 12g carbohydrate (7g sugars, 1g fiber), 6g protein.

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