Categories: mushroom, soup

Ingredients

• 1/2 lb fresh mushrooms, sliced
• 1 medium onion, sliced
• 1 c minced fresh parsley
• 1/4 c butter
• 1 Tbsp all purpose flour
• 1 can (14 1/2 oz) beef broth
• 1 c (8 oz) sour cream

Directions

1. In a large saucepan, saute mushrooms, onion and parsley in butter until tender

2. Stir in flour until blended; gradually add broth

3. Bring to a boil; cook and stir for 2 min or until thickened

4. Cool slightly

5. Transfer to blender; cover and process until pureed

6. Return to pan

7. Stir in sour cream; heat through, stirring occasionally (do not boil)

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