Mushroom Velvet Soup

This soup is real comfort food for us on cold winter days. You can refrigerate this after the whirl in the blender step and reheat the next day.

• Ready In: 35 mins
• Serves: 4-6

Ingredients

• 4  tablespoons butter
• 1⁄2 lb mushroom, sliced
• 1  medium onion, chopped
• 2⁄3 cup  chopped fresh parsley
• 1  tablespoon flour
• 1 (14 ounce) can beef broth
• 1  cup sour cream

Directions

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. Stir in flour and cook for 1 minute; then stir in broth; bring to a boil, stirring.
3. In a blender or food processor, whirl half the soup with 1/2 cup of the sour cream until smooth.
4. Repeat for remaining soup and sour cream.
5. Return soup to pan and cook, stirring, until heated through (do not boil).