Creamy Mushroom Soup

• 1/4 cup onions chopped
• 2 tablespoons parsley leaves snipped
• 1 tablespoon butter or margarine
• 1 1/2 cups mushrooms fresh sliced
• 1 1/2 teaspoons cornstarch
• 1 teaspoon beef stock instant
• 1/2 teaspoon worcestershire sauce
• 18 teaspoon dry mustard
• 1 dash black pepper freshly ground
• 23 cup water
• 1/2 cup sour cream dairy
• 1 x parsley leaves snipped, optional

1. In a 4-cup measure micro-cook the chopped onion, the 2 tablespoon snipped parsley, and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or until 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 until 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 until thickened and bubbly, stirring twice.
7. Combine hot mushroom mixture and dairy sour cream in a blender container.
8. Cover and blend until mixture is nearly smooth.
9. Pour back into the 4-cup measure.
10. Micro-cook, uncovered, on 100% power about 1 minute or until the mushroom mixture is heated through.
11. Do not boil.
12. Garnish with additional snipped parsley, if desired.

onions, parsley, butter, mushrooms, cornstarch, beef, worcestershire sauce, mustard, black pepper, water, sour cream dairy, parsley

Taken from recipeland.com/recipe/v/creamy-mushroom-soup-33592 (may not work)