Sour Cream Mushroom Soup with a Kick

[Kitchen Witch]

Sour Cream
Mushroom Soup With A Kick
Ingredients:

* 1/2 pound mushrooms ? sliced
* 1 medium onion ? sliced
* 1 clove garlic ? minced
* 1/2 teaspoon dried tarragon
* 1/4 teaspoon nutmeg
* 3 tablespoons butter
* 1 teaspoon not/Starch or 1 tablespoon cornstarch
* 2 cups beef broth
* 1 cup heavy cream
* 1 teaspoon lemon juice
* dash hot pepper sauce (Tobasco, Crystal, etc.)
* Salt & pepper to taste
* 1 cup sour cream

In a dutch oven or soup pot, add the butter and sauté 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.

If using cornstarch, in a small separate bowl, add cornstarch 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.

OR if using not/Starch: Stir in cream and water; add lemon juice, hot pepper sauce and salt and pepper. Sprinkle not/Starch into soup from a shaker.

Heat through but do not boil, as the cream may curdle.

Makes 6 servings. 6 carbs per serving with not/Starch; 8 carbs per serving with cornstarch.