Creamy Mushroom Soup

Total Time: 9 mins

Ingredients

• Servings: 2
• 1/4 cup onion, chopped
• 2 tablespoons parsley, snipped
• 1 tablespoon butter or 1 tablespoon margarine
• 1 1/2 cups mushrooms, fresh sliced
• 1 1/2 teaspoons cornstarch
• 1 teaspoon beef bouillon
• 1/2 teaspoon worcestershire sauce
• 1/8 teaspoon dry mustard
• 1 dash pepper, freshly ground
• 2/3 cup water
• 1/2 cup sour cream
• parsley, snipped (optional)

Recipe

• 1 in a 4-cup measure microwave the chopped onion, the 2 t snipped parsley, and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the onion is tender but not brown.
• 2 stir in the sliced fresh mushrooms.
• 3 micro-cook, covered, on 100% power for 2 to 3 minutes or till the mushrooms are tender, stirring once.
• 4 stir in cornstarch, beef bouillon granules, worcestershire sauce, dry mustard, and freshly ground pepper.
• 5 add water; mix well.
• 6 micro-cook, uncovered, on 100% power 3 to 4 minutes or till thickened and bubbly, stirring twice.
• 7 combine hot mushroom mixture and dairy sour cream in a blender container.
• 8 cover and blend till mixture is nearly smooth.
• 9 pour back into the 4-cup measure.
• 10 micro-cook, uncovered, on 100% power about 1 minute or till the mushroom mixture is heated through.
• 11 do not boil!
• 12 garnish with additional snipped parsley, if desired.
• 13 note:
• 14 after making creamy mushroom soup, use this quick clean-up method to wash your blender.
• 15 simply fill the blender container about 1/3rd full with lukewarm water and add a small amount of detergent.
• 16 replace the lid and run the moter a few seconds or till the blender container is clean.
• 17 rinse, dry, and return the blender container to it's base.