LOW-FAT SOUR CREAM & MUSHROOM SOUP

Low-Fat Sour Cream & Mushroom Soup image

Provided by blucoat

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

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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

Steps:

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.
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.
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.

Nutrition Facts : Calories 147.8, Fat 6.8, SaturatedFat 3.5, Cholesterol 17.8, Sodium 39.3, Carbohydrate 16.9, Fiber 1.4, Sugar 4.6, Protein 6.2