Mushroom velvet soup (wash)

Yield: 1 Servings

Measure Ingredient
4 tablespoons Butter
½ pounds Mushrooms; sliced
1 medium Onion; coarsely chopped
14 ounces Beef broth
½ pint Sour cream

Melt butter, add mushrooms and onion. Cook, stirring until mushrooms are soft and juices have evaporated (about 5 minutes). Stir in 112 of the broth. Blend sour cream and remainder of broth with a whisk and add to soup.

Sprinkle a little parsley over the soup.

Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1

Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Plaza Fountain, Port Twonsend, Wash.

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