Low-fat Sour Cream & Mushroom Soup

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 1/2 teaspoons vegetable oil
• 1 large onion, chopped
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon nutmeg, freshly grated
• 1 lb mushroom, trimmed and sliced
• 1/2 cup all-purpose flour
• 3 1/2 cups vegetable broth (or chicken or beef broth)
• 1 cup reduced-fat sour cream
• 1 cup 1% low-fat milk
• salt & freshly ground black pepper
• 1 pinch cayenne or 1 dash tabasco sauce

Recipe

• 1 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.
• 2 sprinkle flour over the vegetable mixture. increase heat to medium and cook, stirring, for 3 or 4 minutes. gradually stir in broth, stirring and scraping any flour that may have clung to the pot. simmer, stirring occasionally, until thickened and smooth, 5 to 7 minutes.
• 3 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.