MARVELOUS MUSHROOM SOUP

1/2 pound fresh mushrooms, sliced
1 large onion, finely chopped
1/2 teaspoon dried tarragon
1/4 teaspoon ground nutmeg
3 tablespoons butter or margarine
1/4 cup all purpose flour
2 cans (14 1/2-ounces each) beef broth
1 cup sour cream
1/2 cup evaporated milk
1 teaspoon lemon juice
1 dash hot pepper sauce
salt and pepper (to taste)

In a Dutch oven or soup pot, 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.

Source: Country Woman Magazine