Creamy Mushroom Soup

Title:
Creamy Mushroom Soup

Yield:
2 Servings

Categories:
Mushrooms,
Soups




Ingredients:





   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.


 


 From Better Homes & Gardens "Microwave Cooking for One or Two".


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mwc-4-2.zip