creamy mushroom soup

How To Make creamy mushroom soup

• 
  1

  Gather all your ingredients and pre-measure things before you start. Once you melt the butter in the first step, it all goes together very quickly, so be prepared with all your ingredients "ready to pour"!
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  2

  In a large saucepot, melt the butter. Saute' the onions for about 8 - 10 minutes, until they are a lovely golden brown.
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  3

  Add the sliced mushrooms, and stir and cook until mushrooms are tender and 'wilted'.
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  4

  Sprinkle the flour over the top, stirring continuously. It will tend to "seize up" on you once you add the flour, but continue to stir well and cook for about 2 minutes, until bubbly and golden.
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  5

  Quickly whisk in the chicken broth, stirring vigorously to break up flour lumps. Whisk in the milk, stirring constantly, until mixture thickens. [If, at this point, you decide you'd prefer it a little thicker, you can add a water/cornstarch mixture to thicken it to your liking].
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  6

  Add the dry mustard, salt and pepper, and Worcestershire sauce, stirring well to blend.
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  7

  Add sour cream, stir well to blend. Cook on LOW for about 3-5 minutes to allow flavors to blend. Do not allow to boil or scorch!
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  8

  You can put this thru a blender to break up the mushrooms, if you prefer.
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  9

  Leave out the center hole of your blender lid, in order to allow steam to escape. Blend in small batches. Return to stove to reheat. [I prefer to puree only 1/2 of the mixture, and add it back to the pot, so there will be some mushrooms left for 'texture'.]
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  10

  Sprinkle parsley on top when serving. Serve with a fresh, chewy baguette, and a fresh salad.
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