Mushroom Cloud Soup
a Paula Deen Recipe
click here for printable version
This is the perfect soup if you don't have much time. The whole
thing's made in the microwave, and it's delicious.
1/4 cup (1/2 stick) butter
1/2 pound sliced mushrooms
1 medium onion, chopped
1 cup lightly packed chopped fresh parsley
1 tablespoon all-purpose flour
One 14-ounce can beef broth
1 cup sour cream
Mushroom slices
In a 7 x 11-inch baking dish, heat the butter for 30 seconds in the
microwave to melt it. Add the mushrooms, onion, and parsley, and
microwave for 5 minutes, stirring once or twice. Stir in the flour
and 1/2 cup of the beef broth. Cook, uncovered, for 1 to 2 minutes,
or until bubbly. In a blender, working in batches, puree the ixture
with the sour cream and the remaining beef broth. Return the soup to
the baking dish and reheat for 3 minutes. If the soup is made ahead,
cover and refrigerate. Serve cold, or reheat the soup, covered, in
the microwave for 3 minutes. Ladle the soup into bowls and float
mushroom slices on top.
Serves - 4
|
|