1 1/2 tsp veg oil
1 large onion, chopped
1/2 tsp dried tarragon
1/4 tsp nutmeg
1 lb. mushrooms, trimmed and sliced
1/2 cp flour
3 1/2 cp nonfat beef broth
1 cp reduced fat sour cream
1 cp 1% milk
salt and pepper to taste
pinch of cayenne or dash of Tabasco sauce
In large saucepan, heat oil over medium low heat. Add onions and saute until soft and translucent, 5-7 minutes. Add tarragon and nutmeg and cook 1 minute. Stir in mushrooms, cover pot and let steam for 5 minutes.
Sprinkle flour over veg mix. Increase heat to medium and cook, stirring, for 3-4 minutes. Gradually stir in beef broth, stirring and scraping any flour off the sides. Simmer, stirring occasionally, til thickened and smooth, 5-7 minutes.
Stir together sour cream and milk until smooth. Whisk into mushroom mix and return to simmer. Season with salt and pepper and cayenne and serve.