Mushroom Velvet Soup - cooking recipe

Ingredients

1/2 lb. mushrooms, sliced
1 medium onion, coarsely chopped
1/3 c. parsley, chopped
4 Tbsp. butter or margarine
1 Tbsp. flour
1 (4 to 5 oz.) can regular strength beef broth
1/2 pt. (1 c.) sour cream

Preparation

In a wide frying pan over medium heat, cook mushrooms, onion and parsley in butter until mushrooms are soft and pan juices have evaporated (about 5 minutes).
Stir in flour and cook 1 minute to brown lightly.
Slowly stir in broth; bring to a boil, stirring. In a blender or food processor, puree soup with sour cream, a portion at a time, until smooth.
Reheat, don't boil!