Instructions: In a Dutch oven or soup pot, add the butter and saute the mushrooms, onion, garlic, tarragon and nutmeg until the veggies are tender.

Gradually add the broth; bring to a boil, stirring constantly. Reduce heat to low; slowly add sour cream.

In a small separate bowl, add arrowroot to a small amount of water - just enough to make a thin paste. Add to soup, and cook and stir until smooth. Stir in cream and water; add lemon juice, hot pepper sauce and salt and pepper. Heat through but do not boil, as the cream may curdle.

This recipe yields 6 servings;

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