Mushroom Velvet Soup
Mushroom Velvet Soup is an moderately easy dinner. Made with 1/2 lb. mushrooms, sliced, 1 medium onion, coarsely chopped, 1/3 c. parsley, chopped, 4 tbsp. butter or margarine and 1 tbsp. flour, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
In a wide frying pan over medium heat, cook mushrooms, onion and parsley in butter until mushrooms are soft and pan juices have evaporated (about 5 minutes).
Stir in flour and cook 1 minute to brown lightly.
Slowly stir in broth; bring to a boil, stirring. In a blender or food processor, purΓ©e soup with sour cream, a portion at a time, until smooth.
Reheat, don't boil!
π· Perfect Pairings
Complete your meal with these
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