Fresh Mushroom Soup Recipes

Makes 6 servings

    1/4 cup onions 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.