Sour Cream Mushroom Soup With A Kick

Recipe Ingredients

1/2 lb	227g / 8oz	Mushrooms - sliced
1 lb	454g / 16oz	Onion - sliced (medium)
1		Garlic clove - minced
1/2 teaspoon	2.5ml	Dried tarragon
1/4 teaspoon	1.3ml	Nutmeg
3 tablespoons	45ml	Butter
2 tablespoons	30ml	Arrowroot
28 1/4 oz	802g	Beef broth
1/2 cup	118ml	Cream
2 cups	474ml	Water
1 teaspoon	5ml	Lemon juice
1		Hot pepper sauce
		= (Tobasco, Crystal, etc.)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	237ml	Sour cream

Recipe Instructions

In a Dutch oven or soup pot, add the butter and saute the mushrooms, onion, garlic, tarragon and nutmeg until the veggies are tender.

Gradually add the broth; bring to a boil, stirring constantly. Reduce heat to low; slowly add sour cream.

In a small separate bowl, add arrowroot to a small amount of water -- just enough to make a thin paste. Add to soup, and cook and stir until smooth. Stir in cream and water; add lemon juice, hot pepper sauce and salt and pepper. Heat through but do not boil, as the cream may curdle.

This recipe yields 6 servings; 6 carb grams per serving.

Source:
Low Carb Recipes at http://www.lowcarbluxury.com

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