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.