Original Sour Cream Mushroom Soup Recipe

3 tablespoons butter

1/2 teaspoon dried tarragon

1/4 teaspoon nutmeg

1 large onion -- chopped

1/2 pound mushrooms -- trimmed and sliced

1/4 cup all-purpose white flour

3 1/2 cups beef broth

1 cup sour cream

1/2 cup half-and-half

1/2 cup whipping cream

salt and freshly ground pepper -- to taste

1 dash lemon juice

1 dash hot pepper sauce

1 minute. Add onions and cook until softened and translucent. Add mushrooms and cook until tender but nt soft. Add flour and cook, stirring for 3 to 4 minutes. Gradually stir in beef broth and heat, stirring, just until boiling. Reduce heat and stir in sour cream. Cook and stir until lumps dissolve. Add half-and-half and whipping cream. Season with salt, pepper, lemon juice, and hot pepper sauce. Heat gently, stirring frequently, until hot but not boiling.