| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | 1 | Servings | ||
INGREDIENTS
| 4 | T | Butter |
| 1/2 | lb | Mushrooms, sliced |
| 1 | Onion, coarsely chopped | |
| 14 | oz | Beef broth |
| 1/2 | pt | Sour cream |
INSTRUCTIONS
Melt butter, add mushrooms and onion. Cook, stirring until mushrooms are soft and juices have evaporated (about 5 minutes). Stir in 112 of the broth. Blend sour cream and remainder of broth with a whisk and add to soup. Sprinkle a little parsley over the soup. Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1 Typed and MC_Busted for you by Brenda Adams <adamsfmle@sprintmail.com> Recipe by: Plaza Fountain, Port Twonsend, Wash.
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