** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. 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.
2. 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.
3. Stir in cornstarch, beef bouillon granules, Worcestershire sauce, dry mustard, and freshly ground pepper.
4. Add water; mix well. Micro-cook, uncovered, on 100% power 3 to 4 minutes or till thickened and bubbly, stirring twice.
5. Combine hot mushroom mixture and dairy sour cream in a blender container.
6. Cover and blend till mixture is nearly smooth.
7. Pour back into the 4-cup measure. Micro-cook, uncovered, on 100% power about 1 minute or till the mushroom mixture is heated through.
8. DO NOT BOIL! Garnish with additional snipped parsley, if desired.
9. NOTE: ~---- After making Creamy Mushroom Soup, use this quick clean-up method to wash your blender.
10. Simply fill the blender container about 1/3rd full with lukewarm water and add a small amount of detergent.
11. Replace the lid and run the motor a few seconds or till the blender container is clean.
12. Rinse, dry, and return the blender container to it's base.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Mushroom, Corn, Malt, Mustard, Beef, Onion allergies.
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