Creamy Mushroom Soup

Total Time
9mins
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

Directions

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

Reviews

(5)
Most Helpful

I loved this recipe. Couldn't believe how easy it was to cook in the microwave. For those watching carbs or fat, it works well w/ nonfat plain yogurt subbed for the sour cream.

1003659 October 26, 2008

Recipe was great, and I loved the blender tip! Thanks a lot!

nariyal February 12, 2008

Very easy to prepare and incredibly tasty! A super quick, rich, creamy soup. Thanks, El Sobrante Girl! It's one of my new favorites!

CheCheCherie September 29, 2007

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