Mushroom Velvet Soup
|Mushrooms||1⁄2 Pound, sliced|
|Onion||1 Medium, chopped|
|Parsley||1⁄3 Cup (5.33 tbs), chopped|
|All purpose flour||1 Tablespoon|
|Canned regular strength beef broth||14 1⁄2 Ounce (1 Can)|
|Sour cream||1⁄2 Pint (1 Cup)|
In a wide frying pan over medium-high heat, cook mushrooms, onion, and parsley in butter until mushrooms are soft and pan juices have evaporated (about 5 minutes).
Stir in flour and cook for 1 minute to brown lightly.
Slowly stir in broth; bring to a boil, stirring.
In a blender or food processor, puree soup with sour cream, a portion at a time, until smooth.
Reheat without boiling.