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1
In a 4-cup measure microwave 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.
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2
Stir in the sliced fresh mushrooms.
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3
Micro-cook, covered, on 100% power for 2 to 3 minutes or till the mushrooms are tender, stirring once.
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4
Stir in cornstarch, beef bouillon granules, worcestershire sauce, dry mustard, and freshly ground pepper.
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5
Add water; mix well.
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6
Micro-cook, uncovered, on 100% power 3 to 4 minutes or till thickened and bubbly, stirring twice.
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7
Combine hot mushroom mixture and dairy sour cream in a blender container.
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8
Cover and blend till mixture is nearly smooth.
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9
Pour back into the 4-cup measure.
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10
Micro-cook, uncovered, on 100% power about 1 minute or till the mushroom mixture is heated through.
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11
DO NOT BOIL!
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12
Garnish with additional snipped parsley, if desired.
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13
NOTE:
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14
After making Creamy Mushroom Soup, use this quick clean-up method to wash your blender.
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15
Simply fill the blender container about 1/3rd full with lukewarm water and add a small amount of detergent.
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16
Replace the lid and run the moter a few seconds or till the blender container is clean.
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17
Rinse, dry, and return the blender container to it's base.
