Mushroom Cloud Soup

1. 1

   In a 7 x 11-inch baking dish, heat the butter for 30 seconds in the microwave to melt it.

2. 2

   Add the mushrooms, onion, and parsley, and microwave for 5 minutes, stirring once or twice.

3. 3

   Stir in the flour and 1/2 cup of the beef broth.

4. 4

   Cook, uncovered, for 1 to 2 minutes, or until bubbly.

5. 5

   In a blender, working in batches, puree the mixture with the sour cream and the remaining beef broth.

6. 6

   Return the soup to the baking dish and reheat for 3 minutes.

7. 7

   If the soup is made ahead, cover and refrigerate.

8. 8

   Serve cold, or reheat the soup, covered, in the microwave for 3 minutes.

9. 9

   Ladle the soup into bowls and float mushroom slices on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.