Creamy Mushroom Soup

• 14 cup onion, Chopped
• 2 tablespoons parsley, Snipped
• 1 tablespoon butter or 1 tablespoon margarine
• 1 12 cups mushrooms, Fresh Sliced
• 1 12 teaspoons cornstarch
• 1 teaspoon beef bouillon
• 12 teaspoon Worcestershire sauce
• 18 teaspoon dry mustard
• 1 dash pepper, Freshly Ground
• 23 cup water
• 12 cup sour cream
• parsley, Snipped (optional)

1. In a 4-cup measure microwave the chopped onion, the 2 T snipped parsley, and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the onion is tender but not brown.
2. Stir in the sliced fresh mushrooms.
3. Micro-cook, covered, on 100% power for 2 to 3 minutes or till the mushrooms are tender, stirring once.
4. Stir in cornstarch, beef bouillon granules, worcestershire sauce, dry mustard, and freshly ground pepper.
5. Add water; mix well.
6. Micro-cook, uncovered, on 100% power 3 to 4 minutes or till thickened and bubbly, stirring twice.
7. Combine hot mushroom mixture and dairy sour cream in a blender container.
8. Cover and blend till mixture is nearly smooth.
9. Pour back into the 4-cup measure.
10. Micro-cook, uncovered, on 100% power about 1 minute or till the mushroom mixture is heated through.
11. DO NOT BOIL!
12. Garnish with additional snipped parsley, if desired.
13. NOTE:
14. After making Creamy Mushroom Soup, use this quick clean-up method to wash your blender.
15. Simply fill the blender container about 1/3rd full with lukewarm water and add a small amount of detergent.
16. Replace the lid and run the moter a few seconds or till the blender container is clean.
17. Rinse, dry, and return the blender container to it's base.

onion, parsley, butter, mushrooms, cornstarch, beef bouillon, worcestershire sauce, mustard, pepper, water, sour cream, parsley

Taken from www.food.com/recipe/creamy-mushroom-soup-6874 (may not work)