Serves: 6
Total Calories: 136
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.
This Fresh Mushroom Soup recipe is from the The DVO.com Cookbook Cookbook. Download this Cookbook today.
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