1/2 lb mushrooms, sliced
1 medium onion, chopped
1 garlic clove, minced
1/2 teaspoon tarragon
1/4 teaspoon nutmeg
3 tablespoons butter
1/4 cup flour
2 cans beef broth
1 cup (8 oz) sour cream
1/2 cup half-and-half
1/2 cup milk
1 teaspoon lemon juice
dash hot pepper sauce
salt and pepper

In dutch oven, saute mushrooms, onion, garlic, tarragon, nutmeg in butter until vegetables are tender. Stir in flour until it's smooth. Gradually add broth; bring to a boil, stirring constantly. Reduce heat to low and slowly add sour cream. Whisk to fully include sour cream. Cook and stir until smooth. Stir in half-and-half and milk. Add lemon juice, hot pepper sauce and salt and pepper. Heat through, but do not boil. Yields: 4-6 servings.

Notes: Rich and creamy, one of my favorite soups for cold weather.