Mushroom Velvet Soup

1. 1

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

2. 2

   Stir in flour and cook for 1 minute; then stir in broth; bring to a boil, stirring.

3. 3

   In a blender or food processor, whirl half the soup with 1/2 cup of the sour cream until smooth.

4. 4

   Repeat for remaining soup and sour cream.

5. 5

   Return soup to pan and cook, stirring, until heated through (do not boil).

* Per serving · 4 servings · Values may vary.

No additional tips available.