Ingredients
1/2 pound fresh mushrooms, sliced1 medium onion, sliced1 cup minced fresh parsley1/4 cup butter, cubed1 tablespoon all-purpose flour1 can (14-1/2 ounces) beef broth1 cup sour cream
Preparation
In a large saucepan, saute the mushrooms, onion and parsley in butter until tender. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly.
Transfer to a blender; cover and process until pureed. Return to pan. Stir in sour cream; heat through, stirring occasionally (do not boil).
