Mushroom Velvet Soup Recipe
Ingredients
1/2 cup butter or margarine
1/2 pound mushrooms, sliced
1 medium size onion, chopped
1/2 cup chopped parsley, lightly packed
1 tablespoon all purpose flour
1 can beef broth
1/2 pint sour cream
Directions
Place butter in a 1 1/2 quart casserole.
Microwave, uncovered, on HIGH (100%) for 30 seconds.
Stir in mushrooms, onion, and parsley.
Microwave, uncovered, on HIGH (100%) for 5 minutes, stirring after 3 minutes.
Sprinkle with flour, then stir in 1/2 cup of the broth.
Microwave, uncovered, on HIGH (100%) for 1 minute or until bubbly.
In a blender or food processor, whirl vegetable mixture, a portion at a time, with sour cream and remaining broth until smooth.
If made ahead, cool, cover, and refrigerate until next day.
Microwave, uncovered, on HIGH (100%) for 30 seconds.
Stir in mushrooms, onion, and parsley.
Microwave, uncovered, on HIGH (100%) for 5 minutes, stirring after 3 minutes.
Sprinkle with flour, then stir in 1/2 cup of the broth.
Microwave, uncovered, on HIGH (100%) for 1 minute or until bubbly.
In a blender or food processor, whirl vegetable mixture, a portion at a time, with sour cream and remaining broth until smooth.
If made ahead, cool, cover, and refrigerate until next day.
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