Ingredients
1/2 pound fresh mushrooms, sliced1 large onion, finely chopped1 garlic clove, minced1/2 teaspoon dried tarragon1/4 teaspoon ground nutmeg3 tablespoons butter1/4 cup all-purpose flour2 cans (14-1/2 ounces each) beef or vegetable broth1 cup sour cream1/2 cup half-and-half cream1/2 cup evaporated milk1 teaspoon lemon juiceDash hot pepper sauceSalt and pepper to taste
Preparation
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.
