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Creamy Mushroom Soup

Creamy Mushroom Soup comes together with Onion, Water, and Dairy Sour Cream. Scale it up or down for the number of people at the table.

Ingredients

• 1/4 cup
• 2/3 cup
• 1/2 cup

Method (preview)

1. 1

   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.

2. 2

   Stir in the sliced fresh mushrooms.

3. 3

   Micro-cook, covered, on 100% power for 2 to 3 minutes or till the mushrooms are tender, stirring once.

4. 4

   Stir in cornstarch, beef bouillon granules, worcestershire sauce, dry mustard, and freshly ground pepper. Add water; mix well.

5. 5

   Micro-cook, uncovered, on 100% power 3 to 4 minutes or till thickened and bubbly, stirring twice.

6. 6

   Combine hot mushroom mixture and dairy sour cream in a blender container.

7. 7

   Cover and blend till mixture is nearly smooth.

8. 8

   Pour back into the 4-cup measure.

9. 9

   Micro-cook, uncovered, on 100% power about 1 minute or till the mushroom mixture is heated through.

10. 10

    DO NOT BOIL!

11. 11

    After making Creamy Mushroom Soup, use this quick clean-up method to wash your blender.

12. 12

    Simply fill the blender container about 1/3rd full with lukewarm water and add a small amount of detergent.

13. 13

    Rinse, dry, and return the blender container to it's base.