A quick and easy micro-cooked cream of mushroom soup.

Creamy Mushroom Soup

1/4 cup chopped onion
2 tablespoons chopped flat-leaf parsley
1 tablespoon butter
1 1/2 cups sliced mushrooms
1 1/2 teaspoons cornstarch
1 beef bouillon cube
1/2 teaspoon Worcestershire sauce
1/8 teaspoon dry mustard
1/8 teaspoon pepper
2/3 cup water
1/2 cup sour cream

1. In a microwave-safe bowl, microwave chopped onion, chopped parsley, and butter, uncovered, on HIGH for 1 to 1 1/2 minutes, or until the onion is tender but not brown.
2. Stir in sliced mushrooms. Microwave, covered, on HIGH for 2 to 3 minutes or until the mushrooms are tender, stirring once.
3. Stir in cornstarch, crushed beef bouillon cube, worcestershire sauce, dry mustard, and pepper. Add water; mixing well. Microwave, uncovered, on HIGH for 3 to 4 minutes or until thick and bubbly, stirring twice.
4. In a blender or food processor, combine the mixture with sour cream. Blend until the mixture is nearly smooth. Pour back into the microwave-safe bowl, and microwave, uncovered, on HIGH for about 1 minute, or until the mushroom mixture is heated through. Do not boil.

Makes 3 servings.