Marvelous Mushroom Soup

Menu Part: 
Cuisine Type: 
6 servings

This mushroom soup features onion, clove, tarragon, rosemary and a dash of hot pepper.


1/2 lb. fresh mushrooms, sliced
1 large onion, finely chopped
1 garlic clove, minced
1/2 tsp. dried tarragon
Pinch of fresh rosemary
3 tbsp. butter or margarine
1/4 cup all-purpose flour
2 14 1/2 -oz. cans beef broth
1 cup sour cream
1/2 cup half-and-half cream
1/2 cup evaporated milk
1 tsp. lemon juice
Dash hot pepper sauce
Salt and pepper to taste


1. In Dutch oven or soup kettle, sauté mushrooms, onion, garlic, tarragon and rosemary in butter until vegetables are tender. Stir in flour until smooth.

2. Gradually add broth; bring to boil, stirring constantly. Reduce heat to low; slowly add sour cream. Cook and stir until smooth.

3. Stir in cream and milk. Add lemon juice, hot pepper sauce, salt and pepper. Heat through but do not boil.

Recipe by University of Texas, Austin

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