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Mushroom Velvet Soup

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“This soup is real comfort food for us on cold winter days. You can refrigerate this after the whirl in the blender step and reheat the next day.”
READY IN:
35mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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).
  2. Stir in flour and cook for 1 minute; then stir in broth; bring to a boil, stirring.
  3. In a blender or food processor, whirl half the soup with 1/2 cup of the sour cream until smooth.
  4. Repeat for remaining soup and sour cream.
  5. Return soup to pan and cook, stirring, until heated through (do not boil).

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