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Creamy Mushroom Soup

Creamy Mushroom Soup recipe image
This International soup features Chopped Onion, Snipped Parsley, Butter Or Margarine, Fresh Sliced Mushrooms, Cornstarch. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 180.7
Dietary: Gluten-free
Description
This International soup features Chopped Onion, Snipped Parsley, Butter Or Margarine, Fresh Sliced Mushrooms, Cornstarch. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1/4 cup Chopped Onion
  • 2 tablespoon Snipped Parsley
  • 1 tablespoon Butter Or Margarine
  • 1 1/2 cup Fresh Sliced Mushrooms
  • 1 1/2 teaspoon Cornstarch
  • 1 teaspoon Instant Beef Bouillon
  • 1/2 teaspoon Worcestershire Sauce
  • 1/8 teaspoon Dry Mustard
  • 1 Dash Freshly Ground Pepper
  • 2/3 cup Water
  • 1/2 cup Dairy Sour Cream
  • 1 Snipped Parsley (Opt.)
Directions
  1. 1
    In a 4-cup
  2. 2
    measure micro-
  3. 3
    cook the chopped onion, the 2 T snipped parsley, and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the onion is tender but not brown.
  4. 4
    Stir in the sliced fresh mushrooms.
  5. 5
    cook , covered, on 100% power for 2 to 3 minutes or till the mushrooms are tender, stirring once.
  6. 6
    Stir in cornstarch, beef bouillon granules, worcestershire sauce, dry mustard, and freshly ground pepper.
  7. 7
    Add water; mix well.
  8. 8
    Micro-cook, uncovered, on 100% power 3 to 4 minutes or till thickened and bubbly, stirring twice.
  9. 9
    Combine hot mushroom mixture and dairy sour cream in a blender container.
  10. 10
    Cover and blend till mixture is nearly smooth.
  11. 11
    Pour back into the 4-cup measure.
  12. 12
    Micro-cook, uncovered, on 100% power about 1 minute or till the mushroom mixture is heated through.
  13. 13
    DO NOT BOIL!
  14. 14
    Garnish with additional snipped parsley, if desired.
  15. 15
    fill the blender container about 1/3rd full with lukewarm water and
  16. 16
    add a small amount of detergent.
  17. 17
    Replace the lid and run the moter a few seconds or till the blender container is clean.
  18. 18
    Rinse, dry, and return the blender container to it's base

Nutrition Facts

Servings 2

Amount Per Serving
Calories 180.7kcal
% Daily Value *
Total Fat 9.6g15%
Saturated Fat 4.7g24%
Cholesterol 16.9mg6%
Sodium 102.9mg5%
Total Carbohydrate 23.6g8%
Dietary Fiber 7.4g30%
Sugars 4.5g
Protein 7.6g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: beef, blending, boiling, bouillon, butter, chopped, cornstarch, cream, creamy, dairy, dash, dry, fresh, freshly, ground, instant, international, margarine, mushroom, mushrooms
Read it online: https://www.chefs-mate.com/recipe/creamy-mushroom-soup-3/