Mushroom Cloud Soup

• 1/4 cup (1/2 stick) butter
• 1/2 pound sliced mushrooms
• 1 medium onion, chopped
• 1 cup lightly packed chopped fresh parsley
• 1 tablespoon all-purpose flour
• One 14-ounce can beef broth
• 1 cup sour cream
• Mushroom slices

1. In a 7 x 11-inch baking dish, heat the butter for 30 seconds in the microwave to melt it.
2. Add the mushrooms, onion, and parsley, and microwave for 5 minutes, stirring once or twice.
3. Stir in the flour and 1/2 cup of the beef broth.
4. Cook, uncovered, for 1 to 2 minutes, or until bubbly.
5. In a blender, working in batches, puree the mixture with the sour cream and the remaining beef broth.
6. Return the soup to the baking dish and reheat for 3 minutes.
7. If the soup is made ahead, cover and refrigerate.
8. Serve cold, or reheat the soup, covered, in the microwave for 3 minutes.
9. Ladle the soup into bowls and float mushroom slices on top.

butter, mushrooms, onion, parsley, flour, beef broth, sour cream, mushroom slices

Taken from www.epicurious.com/recipes/food/views/mushroom-cloud-soup-381974 (may not work)