MUSHROOM SOUP WITH SOUR CREAM RECIPES

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SOUR CREAM MUSHROOM SOUP RECIPE | EATINGWELL



Sour Cream Mushroom Soup Recipe | EatingWell image

This healthy version of cream of mushroom soup uses reduced-fat sour cream and low-fat milk to make it creamy while keeping the fat in check. Fresh tarragon and nutmeg flavor it nicely.

Provided by EatingWell Test Kitchen

Categories     Healthy, Quick & Easy Fall Recipes

Total Time 30 minutes

Number Of Ingredients 13

1?½ teaspoons canola oil
1 large onion, chopped
1 1/2 teaspoons chopped fresh tarragon, or 1/2 teaspoon dried
¼ teaspoon freshly grated nutmeg
1 pound mushrooms, trimmed and sliced
½ cup all-purpose flour
3?½ cups reduced-sodium beef broth
1 cup reduced-fat sour cream
1 cup low-fat milk
Salt & freshly ground pepper, to taste
Pinch cayenne pepper, or dash Tabasco (optional)
Snipped fresh chives, for garnish (optional)
Fresh tarragon sprigs, for garnish (optional)

Steps:

  • Heat oil in a large heavy saucepan over low heat. Add onion and cook, stirring, until soft and translucent, 5 to 7 minutes. Add tarragon and nutmeg and cook for 1 minute more. Stir in mushrooms, cover pot and steam until the mushrooms exude their moisture, about 5 minutes.
  • Sprinkle flour over the mushrooms. Increase heat to medium and cook, stirring, for 3 to 4 minutes. Gradually stir in broth, stirring and scraping any flour that clings to the pan. Simmer, stirring occasionally, until thickened and smooth, 5 to 7 minutes.
  • Combine sour cream and milk; whisk into the mushroom mixture. Season with salt, pepper and cayenne (or Tabasco), if desired. Gently heat, stirring, until the soup is hot but not boiling. Garnish the soup with chives and tarragon before serving if desired.

Nutrition Facts : Calories 155.4 calories, CarbohydrateContent 17.2 g, CholesterolContent 20.5 mg, FatContent 6.8 g, FiberContent 1.5 g, ProteinContent 7.4 g, SaturatedFatContent 3.4 g, SodiumContent 363.7 mg, SugarContent 5.3 g

SLOVAK CHRISTMAS EVE MUSHROOM SOUP RECIPE - FOOD.COM



Slovak Christmas Eve Mushroom Soup Recipe - Food.com image

This was passed down from generation to generation. I don't have a recipe for this soup, but I will try to esitmate the portions. It is a sour soup but it is delicious. People either love it or not. My neice never liked it and now she loves it, can't wait till Christmas Eve. My grandmother used to use mushrooms my grandfather and dad would pick up in the woods. I believe they called them sheephead. My grandmother would then clean them and hang them to dry. We can't find the mushrooms for sale and are afraid to go and look for them in the woods. We don't know the good from the bad.

Total Time 2 hours

Prep Time 1 hours

Cook Time 1 hours

Yield 12 serving(s)

Number Of Ingredients 6

1 -2 lb onion, chopped
1 1/4 cups butter, divided (May need a little more)
2 lbs mushrooms, finely chopped (we use white mushrooms)
1 quart water
10 (7 1/2 ounce) cans sauerkraut juice
1/4 cup flour

Steps:

  • Saute chopped onions in 1 cup butter until golden brown.
  • Add finely chopped mushrooms to onions, and cook until mushrooms are done.
  • Add water and cans of sauerkraut juice, bring to boil, lower heat and simmer 1/2 hour.
  • In a small sauce pan brown remaining 1/4 cup butter, adding flour to make a roux.
  • Slowly add some soup juice (about 2 cups) to the roux, stirring to blend.
  • Add roux to soup and cook another 15 minutes to 30 minutes. Serve.

Nutrition Facts : Calories 210.8, FatContent 19.5, SaturatedFatContent 12.2, CholesterolContent 50.8, SodiumContent 176.6, CarbohydrateContent 8, FiberContent 1.5, SugarContent 3.1, ProteinContent 3.2

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