Low-Fat Sour Cream & Mushroom Soup Recipe

Name: Low-Fat Sour Cream & Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
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.
3
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.

272

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 teaspoons vegetable oil, 1 large onion, chopped, 1/2 teaspoon dried tarragon, 1/4 teaspoon nutmeg, freshly grated, and more.

Yes, Low-Fat Sour Cream & Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Low-Fat Sour Cream & Mushroom Soup

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