Cream of Mushroom Soup
I used fresh, sliced mushrooms. The recipe did not call for whipping cream but I added it after tasting it with the sour cream only. I did not care for the sour cream taste. Whipping Cream makes it much better. I simply poured in enough to suit my taste---maybe 1/2 cup---and oh what a difference it made! I will most definitely make this again and soon!
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1Melt half of the butter in sauce pan and gently cook onion 10 minutes til soft. Add the remaining butter and mushrooms. Stir fry 5 minutes or until mushrooms are browned.
2Stir in the stock and tarragon and bring to a boil. Reduce the heat and simmer 20 minutes. Transfer to a food processor or blender and puree until smooth. Return to the sauce pan.
3Stir in the sour cream, salt and pepper. Heat until warm and serve. I kept it warm in a crock pot. Leftovers, if there are any, are just as good!