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Mushroom Velvet Soup

Magical.Palate's picture
Ingredients
  Mushrooms 1⁄2 Pound, sliced
  Onion 1 Medium, chopped
  Parsley 1⁄3 Cup (5.33 tbs), chopped
  Butter/Margarine 4 Tablespoon
  All purpose flour 1 Tablespoon
  Canned regular strength beef broth 14 1⁄2 Ounce (1 Can)
  Sour cream 1⁄2 Pint (1 Cup)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday

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