Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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