Yield: 1 Servings
|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.