Sour Cream Mushroom Soup

2 Reviews
From: EatingWell Magazine January/February 1994

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.

Ingredients 6 servings

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  • 1 1/2 teaspoons canola oil
  • 1 large onion, chopped
  • 1 1/2 teaspoons chopped fresh tarragon, or 1/2 teaspoon dried
  • 1/4 teaspoon freshly grated nutmeg
  • 1 pound mushrooms, trimmed and sliced
  • 1/2 cup all-purpose flour
  • 3 1/2 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)

Preparation

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  1. 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.
  2. 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.
  3. 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 information

  • Per serving: 155 calories; 7 g fat(3 g sat); 1 g fiber; 17 g carbohydrates; 7 g protein; 54 mcg folate; 21 mg cholesterol; 5 g sugars; 0 g added sugars; 233 IU vitamin A; 4 mg vitamin C; 103 mg calcium; 1 mg iron; 364 mg sodium; 479 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch, 1 vegetable, 1 1/2 fat

Reviews 2

October 24, 2013
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By: Jennifer26
This was good. I am a bit disappointed, though, because I really wanted to make Cream of Mushroom & Barley Soup, which is also on this website. It sounds quite a bit better, but I couldn't find dried mushrooms. I did really like this, and I'll make it again.
January 07, 2011
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By: EatingWell User
nice soup I used chicken broth instead of the beef. My family liked the soup. It's a nice thick soup. In fact, we used the leftover soup as a sauce on some special cheese raviolis we brought