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Categories:Viewed: 8 - Published at: 8 years ago
Ingredients
- 1/4 cup (1/2 stick) butter
- 1/2 pound sliced mushrooms
- 1 medium onion, chopped
- 1 cup lightly packed chopped fresh parsley
- 1 tablespoon all-purpose flour
- One 14-ounce can beef broth
- 1 cup sour cream
- Mushroom slices
Method
- In a 7 x 11-inch baking dish, heat the butter for 30 seconds in the microwave to melt it.
- Add the mushrooms, onion, and parsley, and microwave for 5 minutes, stirring once or twice.
- Stir in the flour and 1/2 cup of the beef broth.
- Cook, uncovered, for 1 to 2 minutes, or until bubbly.
- In a blender, working in batches, puree the mixture with the sour cream and the remaining beef broth.
- Return the soup to the baking dish and reheat for 3 minutes.
- If the soup is made ahead, cover and refrigerate.
- Serve cold, or reheat the soup, covered, in the microwave for 3 minutes.
- Ladle the soup into bowls and float mushroom slices on top.
