Mushroom Soup

Yesterday was a cold one so I made Mushroom Soup.  We love it.  Well, Tony and I do.  The kids had chicken noodle.  Here's the recipe (I usually add more mushrooms and then more of the creams and milk):
1/2 pound fresh mushrooms, sliced
1 large onion, chopped
1 garlic clove, minced
1/2 teaspoon dried tarragon
1/4 teaspoon ground nutmeg
3 tablespoons butter
1/4 cup flour
2 cans beef or vegetable broth
1 to 1 1/2 cup sour cream
1/2 to 1 cup half and half
1/2 to 1 cup evaporated milk
1 teaspoon lemon juice
Salt and pepper to taste
Saute mushrooms, onion, garlic, tarragon, and nutmeg in butter until vegetables are tender.  Stir in flour until smooth.  Gradually add broth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat to low; slowly add sour cream.  Cook and stir until smooth.  Stir in half and half and milk.  Add the lemon juice, salt and pepper.  Heat through.