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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
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) |
Directions:
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.
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