Title: Creamy mushroom soup
 Categories: Soups
      Yield: 2 Servings
 
    1/4 c  Chopped Onion
      2 tb Snipped Parsley
      1 tb Butter Or Margarine
  1 1/2 c  Fresh Sliced Mushrooms
  1 1/2 ts Cornstarch
      1 ts Instant Beef Bouillon
    1/2 ts Worcestershire Sauce
    1/8 ts Dry Mustard
      1 x  Dash Freshly Ground Pepper
    2/3 c  Water
    1/2 c  Dairy Sour Cream
      1 x  Snipped Parsley (Opt.)
 
  In a 4-cup measure micro-cook 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.  Stir in the
  sliced fresh mushrooms.  Micro-cook, covered, on 100% power for 2 to
  3 minutes or till the mushrooms are tender, stirring once.  Stir in
  cornstarch, beef bouillon granules, worcestershire sauce, dry
  mustard, and freshly ground pepper. Add water; mix well.  Micro-cook,
  uncovered, on 100% power 3 to 4 minutes or till thickened and bubbly,
  stirring twice.  Combine hot mushroom mixture and dairy sour cream in
  a blender container.  Cover and blend till mixture is nearly smooth.
  Pour back into the 4-cup measure. Micro-cook, uncovered, on 100%
  power about 1 minute or till the mushroom mixture is heated through.
  DO NOT BOIL!  Garnish with additional snipped parsley, if desired.
  NOTE: ~---- After making Creamy Mushroom Soup, use this quick
  clean-up method to wash your blender. Simply fill the blender
  container about 1/3rd full with lukewarm water and add a small amount
  of detergent. Replace the lid and run the moter a few seconds or till
  the blender container is clean. Rinse, dry, and return the blender
  container to it's base.