Mushroom Bisque

1/2 lb. fresh mushrooms, sliced
1 medium onion, sliced
1 C. fresh minced parsley
1/4 C. butter
1 T. flour
1 can (14 1/2 oz) beef broth
1 C. 8 oz) sour cream

In a large saucepan, sauté mushrooms, onion and parsley in butter until tender.
Stir in flour until blended; gradually add broth.

Bring to a boil, cook and stir for 2 minutes or until thickened. Cool slightly.

Transfer to a blender, cover and process until pureed. Return to pan.

Stir in sour cream; heat through, stirring occasionally....do not boil.

Serves 4