Mushroom velvet soup (wash)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Butter |
| ½ | pounds | Mushrooms; sliced |
| 1 | medium | Onion; coarsely chopped |
| 14 | ounces | Beef broth |
| ½ | pint | Sour cream |
Directions
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.