| 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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