Marvelous Mushroom Soup


* 1/2 pound fresh mushrooms, sliced

* 1 large onion, finely chopped

* 1 garlic clove, minced

* 1/2 teaspoon dried tarragon

* 1/4 teaspoon ground nutmeg

* 3 tablespoons butter

* 1/4 cup all-purpose flour

* 2 cans (14-1/2 ounces each) beef or vegetable broth

* 1 cup (8 ounces) sour cream

* 1/2 cup half-and-half cream

* 1/2 cup evaporated milk

* 1 teaspoon lemon juice

* Dash hot pepper sauce

* Salt and pepper to taste


* In a Dutch oven or soup kettle, saute the mushrooms, onion, garlic, tarragon and nutmeg in butter until vegetables are tender. Stir in flour until smooth. Gradually add broth; bring to a boil, stirring constantly. Reduce heat to low; slowly add sour cream. Cook and stir until smooth. Stir in cream and milk. Add lemon juice, hot pepper sauce, salt and pepper. Heat through but do not boil. Yield: 6 servings.