Recipe - Creamy Mushroom Soup

One fourth cup Chopped Onion
2 tablespoon Snipped Parsley
1 tablespoon Butter Or Margarine
1 One half cup Fresh Sliced Mushrooms
1 One half teaspoon Cornstarch
1 teaspoon Instant Beef Bouillon
One half teaspoon Worcestershire Sauce
1/8 teaspoon Dry Mustard
Dash Freshly Ground Pepper
2/3 cup Water
One half cup Dairy Sour Cream
Snipped Parsley (Opt.)

In a 4cup measure microcook the chopped onion, the 2 T snipped parsley,
and butter or margarine, uncovered, on 100% power for 1 to 1 One half minutes
or till the onion is tender but not brown. Stir in the cut or sliced up fresh
mushrooms. Microcook, 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. Microcook, 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 4cup measure.
Microcook, 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 cleanup 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.

From Better Homes & Gardens "Microwave Cooking for One or Two".
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mwc42.zip