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Creamy Mushroom Soup

Creamy Mushroom Soup is built on Onion Ts Worcestershire Sauce, Snipped Parsley Ts Dry Mustard, Fresh Sliced Mushrooms C Water, Cornstarch C Dairy Sour Cream, and Instant Beef Bouillon X Snipped Parsley. Serves 2. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/4 cup
• 2 tbsp
• 1 tbsp
• 1 1/2 cup
• 1 1/2 tsp
• 1 tsp

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.

5. 5

   Add water; mix well.

6. 6

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

7. 7

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

8. 8

   Cover and blend till mixture is nearly smooth.

9. 9

   Pour back into the 4-cup measure.

10. 10

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

11. 11

    DO NOT BOIL!

12. 12

    Garnish with additional snipped parsley, if desired.

13. 13

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

14. 14

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

15. 15

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