* 1/4 teaspoon freshly grated nutmeg
* 1 pound mushrooms, trimmed and sliced
* 1/2 cup all-purpose white flour
* 3 1/2 cups defatted beef broth
* 1 cup reduced-fat sour cream
* 1 cup 1% milk
* Salt and freshly ground black pepper, to taste
* Pinch cayenne pepper
* Snipped fresh chives for garnish (optional)
* Fresh tarragon sprigs, for garnish (optional)
In a large heavy saucepan, heat oil over low heat. Add onions and cook, stirring, until soft and translucent, 5 to 7
minutes. Add tarragon and nutmeg and cook for 1 minute more and stir in mushrooms then cover pot and steam
until the mushrooms exude their moisture, about 5 minutes.
Sprinkle flour over the mushroom and increase heat to medium and cook, stirring, for 3 to 4 minutes. Gradually stir
in beef broth, stirring, scraping any flour that clings to the pan then simmer, stirring occasionally, until thickened
and smooth, for about 5 to 7 minutes.
Combine sour cream and milk; whisk into the mushroom mixture then season with salt, pepper and cayenne.
Gently heat while stirring until the soup is hot but not boiling. Before serving, garnish the soup with chives and
tarragon.
This is a classic soup but we noticed that it is a healthier version compared to our granny’s Cream Mushrooms.
There is a significant reduction of fat content with the introduction of low-fat milk, canola oil – instead of butter for
sautéing and reduced fat sour cream. And generous -- double the amount of the nutritious mushroom, bolstering
the flavor. We like to add this dish to our collections of Christmas recipe because we are warmed up to the idea
that we need creamy winter warmers to warm up our bones. Add we are adding ours with a dash of Tabasco, for a
kick.
