Sour Cream Mushroom Soup For Diet

Sour Cream Mushroom Soup


  • 1 large onion, chopped
  • 1 1/2 tsp. vegetable oil
  • 1/2 cup all purpose flour
  • pinch of cayenne or dash of Tabasco sauce
  • 1/4 tsp. nutmeg, freshly grated
  • 1 lb. mushrooms, trimmed and sliced
  • 3 1/2 cups nonfat beef broth
  • 1/2 tsp. dried tarragon
  • salt and fresh ground black pepper to taste
  • 1 cup reduced fat sour cream
  • 1 cup 1% skim milk


  • In a vast substantial pot, warmth oil over medium low warmth. Include onions and saute until delicate and translucent, 5 to 7 minutes. Include tarragon and nutmeg and cook for 1 minute more. Mix in mushrooms, spread pot and let vegetable blend steam for around 5 minutes, until mushrooms ooze their dampness. 

  • Sprinkle flour over the vegetable blend. Expansion warmth to medium and cook, mixing, for 3 or 4 minutes. Step by step blend in meat stock, mixing and scratching any flour that may have clung to the pot. Stew, mixing once in a while, until thickened and smooth, 5 to 7 minutes. 

  • Blend together sharp cream and drain until smooth, race into the mushroom blend and come back to a stew. Season with salt and pepper and cayenne or Tabasco, if coveted, and serve.