Low-Fat Sour Cream & Mushroom Soup |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is a rich and satisfying soup. Recipe is from 3 Fat Chicks on a Diet! . Ingredients:
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 |
Directions:
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.
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