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Serves: 6
Total Calories: 816.667

1/4 cup onion 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.

Nutritional Facts:

Serves: 6
Total Calories: 816.667
Calories from Fat: 706.667

More Recipes from the Gold Star Collection Cookbook:
Crab Meat Bisque
Cream Of Avocado Soup
Cream Of Broccoli Soup
Fisherman's Wharf Cioppino
Fresh Mushroom Soup
Potato-Cheese Soup