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Mushroom Velvet Soup

4 tablespoons butter
12 lb mushroom, sliced
1 medium onion, chopped
23 cup chopped fresh parsley
1 tablespoon flour
1 (14 ounce) can beef broth
1 cup sour cream


In a wide frying pan over medium-high heat, melt butter, add mushrooms, onion and parsley and cook, stirring, until mushrooms are soft and juices have evaporated (about 5 minutes). Stir in flour and cook for 1 minute; then stir in broth; bring to a boil, stirring. In a blender or food processor, whirl half the soup with 1/2 cup of the sour cream until smooth. Repeat for remaining soup and sour cream. Return soup to pan and cook, stirring, until heated through (do not boil).

Source: www.food.com