------------- Recipe Extracted from Meal-Master (tm) Database --------------
      Title: Creamy Mushroom Soup
 Categories: Mushrooms Soups    
   Servings:  2
     1/4 c  Chopped Onion 
       2 T  Snipped Parsley 
       1 T  Butter Or Margarine 
   1 1/2 c  Fresh Sliced Mushrooms 
   1 1/2 t  Cornstarch 
       1 t  Instant Beef Bouillon 
     1/2 t  Worcestershire Sauce 
     1/8 t  Dry Mustard 
       1 x  Dash Freshly Ground Pepper 
     2/3 c  Water 
     1/2 c  Dairy Sour Cream 
       1 x  Snipped Parsley (Opt.) 
   In a 4-cup measure micro-cook the chopped onion, the 2 T snipped parsley,
   and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes
   or till the onion is tender but not brown.  Stir in the sliced fresh
   mushrooms.  Micro-cook, covered, on 100% power for 2 to 3 minutes or till
   the mushrooms are tender, stirring once.  Stir in cornstarch, beef
   bouillon granules, worcestershire sauce, dry mustard, and freshly ground
   pepper.  Add water; mix well.  Micro-cook, uncovered, on 100% power 3 to 4
   minutes or till thickened and bubbly, stirring twice.  Combine hot
   mushroom mixture and dairy sour cream in a blender container.  Cover and
   blend till mixture is nearly smooth.  Pour back into the 4-cup measure.
   Micro-cook, uncovered, on 100% power about 1 minute or till the mushroom
   mixture is heated through.  DO NOT BOIL!  Garnish with additional snipped
   parsley, if desired.
   After making Creamy Mushroom Soup, use this quick clean-up method to wash
   your blender.  Simply fill the blender container about 1/3rd full with
   lukewarm water and add a small amount of detergent.  Replace the lid and
   run the moter a few seconds or till the blender container is clean.
   Rinse, dry, and return the blender container to it’s base.