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Creamy Mushroom Soup

Yield: 2 servings

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

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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