Creamy Mushroom Soupmushrooms soups 1/4 cup chopped onion 2 tablespoon snipped parsley 1 tablespoon butter or margarine 1 1/2 cup fresh sliced mushrooms 1 1/2 teaspoon cornstarch 1 teaspoon instant beef bouillon 1/2 teaspoon worcestershire sauce 1/8 teaspoon dry mustard 1 single dash freshly ground pepper 2/3 cup water 1/2 cup dairy sour cream 1 single 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. NOTE: |
