Serves: 6
Total Calories: 217
1. In a Dutch oven or soup pot, add the butter and sauté the mushrooms, onion, garlic, tarragon and nutmeg until the veggies are tender.
2. Gradually add the broth bring to a boil, stirring constantly. Reduce heat to low slowly add sour cream.
3. 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 to avoid causing the cream to curdle.
This Sour Cream Mushroom Soup recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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