| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 1/2 |
lb |
Mushrooms; sliced |
| 1 |
md |
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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