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Instructions |
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Melt butter over low heat in 2 qt saucepan. Add sliced mushrooms and lemon guice. Saute for 8-10 min or until tender.
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In separate bowl, combine the stock base and water. Mix well. Add the liquidto the mushrooms, mixing well to blend.
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Remove pan from heat and let cool about 10 min. Slowly blen in the sour cream, stirring to mix thoroughly. This much can be done 2-3 days in advance and refrig tightly covered.
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Shortly before serving return pan to low heat, stirring until hot enough to serve. DO NOT let come to a boil or sour cream will separate. Fold parsely into soup and ladle into bowls.
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Originally Submitted
1/17/2010
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