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1/4 cup onions chopped
3 tablespoons butter or margarine
1/2 pound mushrooms sliced
2 cups water
2 teaspoons beef bouillon
1/2 cup whipped cream
1 tablespoon cornstarch
2 teaspoons parsley minced
In a medium saucepan over medium heat, saute onion in butter or margarine for 3 minutes. Add mushrooms and saute 2 minutes longer.
Stir in water and bouillon granules. Bring to a boil; reduce heat to low, cover and simmer for 15 minutes.
In a small bowl, stir cream and cornstarch until smooth. Stir into mushroom mixture. Stirring, bring to a boil and boil for 1 to 2 minutes or until slightly thickened.
Serve in individual soup bowls and sprinkle with parsley.
3 tablespoons butter or margarine
1/2 pound mushrooms sliced
2 cups water
2 teaspoons beef bouillon
1/2 cup whipped cream
1 tablespoon cornstarch
2 teaspoons parsley minced
In a medium saucepan over medium heat, saute onion in butter or margarine for 3 minutes. Add mushrooms and saute 2 minutes longer.
Stir in water and bouillon granules. Bring to a boil; reduce heat to low, cover and simmer for 15 minutes.
In a small bowl, stir cream and cornstarch until smooth. Stir into mushroom mixture. Stirring, bring to a boil and boil for 1 to 2 minutes or until slightly thickened.
Serve in individual soup bowls and sprinkle with parsley.