Velvet Mushroom Soup Food

MUSHROOM VELVET SOUP

Mushroom Velvet Soup image

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.

Provided by Hey Jude

Categories Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

4 tablespoons butter
1/2 lb mushroom, sliced
1 medium onion, chopped
2/3 cup chopped fresh parsley
1 tablespoon flour
1 (14 ounce) can beef broth
1 cup sour cream

Steps:

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

VELVET MUSHROOM SOUP

Velvet Mushroom Soup image

Make and share this Velvet Mushroom Soup recipe from Food.com.

Provided by JackieOhNo

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

2 1/4 cups mushrooms, sliced (about 8 oz.)
1/2 cup onion, chopped
1 cup fresh parsley, chopped
1/4 cup butter
1 tablespoon flour
1 2/3 cups beef broth
1 cup sour cream

Steps:

In a large skillet over medium-low heat, saute mushrooms, onion, and parsley in butter until onion is translucscent. Stir in flour, then gradually stir in broth.
Bring to a boil, stirring constantly. Reduce heat and stir in sour cream until well blended.
Serve.

Nutrition Facts : Calories 259.9, Fat 24.2, SaturatedFat 14.8, Cholesterol 56.1, Sodium 362, Carbohydrate 8.2, Fiber 1.2, Sugar 1.7, Protein 4.8

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