This is the perfect soup if you don’t have much time. The whole thing’s made in the microwave, and it’s delicious.
Recipe information
Yield
serves 4
Ingredients
Preparation
In a 7 × 11-inch baking dish, heat the butter for 30 seconds in the microwave to melt it. Add the mushrooms, onion, and parsley, and microwave for 5 minutes, tirring once or twice. Stir in the flour and 1/2 cup of the beef broth. Cook, uncovered, for 1 to 2 minutes, or until bubbly. In a blender, working in batches, purée the mixture with the sour cream and the remaining beef broth. Return the soup to the baking dish and reheat for 3 minutes. If the soup is made ahead, cover and refrigerate. Serve cold, or reheat the soup, covered, in the microwave for 3 minutes. Ladle the soup into bowls and float mushroom slices on top.
