Mushroom Velvet Soup

1. 1

   In a wide frying pan over medium heat, cook mushrooms, onion and parsley in butter until mushrooms are soft and pan juices have evaporated (about 5 minutes).

2. 2

   Stir in flour and cook 1 minute to brown lightly.

3. 3

   Slowly stir in broth; bring to a boil, stirring. In a blender or food processor, puree soup with sour cream, a portion at a time, until smooth.

4. 4

   Reheat, don't boil!

* Per serving · 4 servings · Values may vary.

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