Title: Creamy Mushroom Soup
Categories: Soup
Yield: 2 Servings
| 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 |
| | | Dash Freshly Ground Pepper |
| 2/3 | c | Water |
| 1/2 | c | Dairy Sour Cream |
| | | 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: ~---- After making Creamy Mushroom Soup, use this quick
clean-up method to wash your blender. Simply fill the blender container
about 1/3rd full with lukewarm water and add a small amount of detergent.
Replace the lid and run the moter a few seconds or till the blender
container is clean. Rinse, dry, and return the blender container to it's
base.