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Mushroom Soup Recipe

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This recipe for Mushroom Soup, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Sunday, May 20, 2007


1/2 lb fresh mushrooms, sliced
1 large onion, finely chopped
1 garlic clove, minced
1/2 teaspoon dried tarragon
1/4 teaspoon nutmeg
3 tablespoons butter
1/4 cup flour
2 cans (14 1/2 oz) vegetable broth
1 cup sour cream
1/2 cup half-and-half
1/2 cup evaporated milk
1 teaspoon lemon juice
Dash hot pepper sauce
Salt and pepper to taste

In 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.

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