Marvelous Mushroom Soup

This recipe is from Taste of Home Soups magazine, 2008

Ingredients

1/2 lb 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 can (14.5 oz each) beef or vegetable broth
1 cup (8 oz) 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

Directions

In a Dutch over 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.

We made this recipe for the first time last week. I was disappointed in the taste. I didn't think it had a very good flavor, even after I added more hot sauce and salt and pepper. It just couldn't get to a point where I enjoyed this dish.

I give it a 1 out of 5, it was warm, that was the only think I liked about it. My husband gave it a 3 out of 5.