Mushroom Velvet Soup - cooking recipe

Ingredients

4 tablespoons butter
1/2 lb mushroom, sliced
1 medium onion, chopped
2/3 cup chopped fresh parsley
1 tablespoon flour
1 (14 ounce) can beef broth
1 cup sour cream

Preparation

In a wide frying pan over medium-high heat, melt butter, add mushrooms, onion and parsley and cook, stirring, until mushrooms are soft and juices have evaporated (about 5 minutes).
Stir in flour and cook for 1 minute; then stir in broth; bring to a boil, stirring.
In a blender or food processor, whirl half the soup with 1/2 cup of the sour cream until smooth.
Repeat for remaining soup and sour cream.
Return soup to pan and cook, stirring, until heated through (do not boil).