Creamy Mushroom Soup
Servings: 2 1/4 c Chopped Onion 2 T Snipped Parsley 1 T Butter Or Margarine 1 1/2 c Fresh Sliced Mushrooms 1 1/2 t Cornstarch 1 t Instant Beef Bouillon 1/2 t Worcestershire Sauce
Ingredients
- 1/4cup chopped onion
- 2tsp snipped parsley
- 1tsp butter or margarine
- 11/2 c fresh sliced mushrooms
- 11/2 t cornstarch
- 1tsp instant beef bouillon
- 1/2tsp worcestershire sauce
- 1/8tsp dry mustard
Directions
- 1
Servings: 2 1/4 c Chopped Onion 2 T Snipped Parsley 1 T Butter Or Margarine 1 1/2 c Fresh Sliced Mushrooms 1 1/2 t Cornstarch 1 t Instant Be
- 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
- 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