Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Chopped Onion 1/2 ts Worcestershire Sauce
2 tb Snipped Parsley 1/8 ts Dry Mustard
1 tb Butter Or Margarine 1 x Dash Freshly Ground Pepper
1 1/2 c Fresh Sliced Mushrooms 2/3 c Water
1 1/2 ts Cornstarch 1/2 c Dairy Sour Cream
1 ts Instant Beef Bouillon 1 x Snipped Parsley (Opt.)

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

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