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  Recipe Home » Misc » Creamy Mushroom Soup
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  Creamy Mushroom Soup
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 231
Ingredients:
1/4 cup Chopped Onion
2 tbsp Snipped Parsley
1 tbsp Butter Or Margarine
1 1/2 cup Fresh Sliced Mushrooms
1 1/2 tsp Cornstarch
1 tsp Instant Beef Bouillon
1/2 tsp Worcestershire Sauce
1/8 tsp Dry Mustard
1 each Dash Freshly Ground Pepper
2/3 cup Water
1/2 cup Dairy Sour Cream
1 each Snipped Parsley (Opt.)
Instructions:
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.
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