Low-Fat Sour Cream & Mushroom Soup - cooking recipe

Ingredients

1 1/2 teaspoons vegetable oil
1 large onion, chopped
1/2 teaspoon dried tarragon
1/4 teaspoon nutmeg, freshly grated
1 lb mushroom, trimmed and sliced
1/2 cup all-purpose flour
3 1/2 cups vegetable broth (or chicken or beef broth)
1 cup reduced-fat sour cream
1 cup 1% low-fat milk
salt & freshly ground black pepper
1 pinch cayenne or 1 dash Tabasco sauce

Preparation

In a large heavy saucepan, heat oil over medium low heat. Add onions and saute until soft and translucent, 5 to 7 minutes. Add tarragon and nutmeg and cook for 1 minute more. Stir in mushrooms, cover pot and let vegetable mixture steam for about 5 minutes, until mushrooms exude their moisture.
Sprinkle flour over the vegetable mixture. Increase heat to medium and cook, stirring, for 3 or 4 minutes. Gradually stir in broth, stirring and scraping any flour that may have clung to the pot. Simmer, stirring occasionally, until thickened and smooth, 5 to 7 minutes.
Stir together sour cream and milk until smooth, whisk into the mushroom mixture and return to a simmer. Season with salt and pepper and cayenne or Tabasco, if desired, and serve.