Recipe - Mushroom Velvet Soup (Wash)

4 tablespoon Butter
One half pound Mushrooms; cut or sliced up
1 md Onion; coarsely chopped
14 ounce Beef broth
One half pt Sour cream

Melt butter, add mushrooms and onion. Cook, stirring until mushrooms are
soft and juices have evaporated (about 5 minutes). Stir in 112 of the
broth. Blend sour cream and remainder of broth with a whisk and add to
soup.

Sprinkle a little parsley over the soup.

Source: Barbara Williams, Coasting & Cooking Bk #4 Washington & Oregon,
1997. ISBN:0960995021

Typed and MC_Busted for you by Brenda Adams adamsfmle@sprintmail.com

Recipe by: Plaza Fountain, Port Twonsend, Wash.