Creamy Mushroom Soup

Servings: 2
Ingredients:

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

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
until 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 until
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
until thickened and bubbly, stirring twice. Combine hot mushroom mixture
and dairy sour cream in a blender container. Cover and blend until 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 motor a few seconds or till the blender container is clean. Rinse, dry,
and return the blender container to it’s base.