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Mushroom Cloud Soup







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