 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
The subtle taste of parsley comes through in this rich, creamy broth. It has great flavor, plus it's so easy.—Emily R Chaney, Blue Hill, Maine Ingredients:
1/2 pound fresh mushrooms, sliced |
1 medium onion, sliced |
1 cup minced fresh parsley |
1/4 cup butter, cubed |
1 tablespoon king arthur unbleached all-purpose flour |
1 can (14-1/2 ounces) beef broth |
1 cup (8 ounces) sour cream |
Directions:
1. In a large saucepan, saute the mushrooms, onion and parsley in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly.
2. Transfer to a blender; cover and process until pureed. Return to pan. Stir in sour cream; heat through, stirring occasionally (do not boil). Yield: 4 servings.
|
|