Favourite Creamy Mushroom Soup

Directions

In a 4-cup measure micro-cook the chopped onion, the 2 tablespoon snipped parsley, and butter or margarine, uncovered, on 100% power for 1 to 1½ minutes or until the onion is tender but not brown.

Stir in the sliced fresh mushrooms.

Micro-cook, covered, on 100% power for 2 to 3 minutes or until the mushrooms are tender, stirring once.

Stir in cornstarch, beef bouillon granules, worcestershire sauce, dry mustard, and freshly ground pepper.

Add water; mix well.

Micro-cook, uncovered, on 100% power 3 to 4 minutes or until thickened and bubbly, stirring twice.

Combine hot mushroom mixture and dairy sour cream in a blender container.

Cover and blend until mixture is nearly smooth.

Pour back into the 4-cup measure.

Micro-cook, uncovered, on 100% power about 1 minute or until the mushroom mixture is heated through.

Do not boil.

Garnish with additional snipped parsley, if desired.