Mushroom Bisque


As usual with my mushroom soup, this one doesn’t look too appealing – but the taste is delicious!

½ lb fresh mushrooms, sliced
1 medium onion, sliced
1 c minced fresh parsley
¼ c butter
1 tbsp cornstarch (or flour)
14 oz beef broth
8 oz sour cream

In a large saucepan, saute the mushrooms, onion, and parsley in the butter until soft.  Stir in cornstarch until blended, then gradually add the broth.  Bring to a boil, cook and stir for 2 minutes or until thickened.  Cool slightly.  Transfer to a blender and puree until smooth.  Return to the saucepan and add the sour cream.  Heat through gently (do not boil), and serve.

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