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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Mushroom Soup Recipe

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This recipe for Mushroom Soup, by , is from Jinger's and Karen's Favorite Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jinger Gibson


1/2 lb fresh mushrooms, sliced
1 lg onion, finely chopped
1 garlic clove, minced
1/2 tsp dried tarragon
1/4 tsp nutmeg
3 tbsp butter
1/4 cup all purpose flour
2 cans beef broth (14 1/2 oz can)
1 cup (8 oz sour cream)
1/2 cup half and half cream
1/2 cup evaporated milk
1 tsp lemon juice
dash hot pepper
salt and pepper to taste

Saute mushrooms, onion, garlic, tarragon and nutmeg in butter until 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 don't boil.

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Personal Notes:
This recipe is from Taste of Home magazine's prize winning recipe collection.




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