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Creamy Mushroom Soup
1/4 c Chopped Onion
2 tb Snipped Parsley
1 tb Butter Or Margarine
1 1/2 c Fresh Sliced Mushrooms
1 1/2 ts Cornstarch
1 ts Instant Beef Bouillon
1/2 ts Worcestershire Sauce
1/8 ts Dry Mustard
1 x Dash Freshly Ground Pepper
2/3 c Water
1/2 c Dairy Sour Cream
1 x Snipped Parsley (Opt.)
In a 4-cup measure micro-cook 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. Stir in the
sliced fresh mushrooms. Micro-cook, covered, on 100% power for 2 to
3 minutes or till the mushrooms are tender, stirring once. Stir in
cornstarch, beef bouillon granules, worcestershire sauce, dry
mustard, and freshly ground pepper. Add water; mix well. Micro-cook,
uncovered, on 100% power 3 to 4 minutes or till thickened and bubbly,
stirring twice. Combine hot mushroom mixture and dairy sour cream in
a blender container. Cover and blend till mixture is nearly smooth.
Pour back into the 4-cup measure. Micro-cook, uncovered, on 100%
power about 1 minute or till the mushroom mixture is heated through.
DO NOT BOIL! Garnish with additional snipped parsley, if desired.
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