Mushroom Cloud Soup

Directions

1. 1
   In a 7 x 11-inch baking dish, heat the butter for 30 seconds in the microwave to melt it.
2. 2
   Add the mushrooms, onion, and parsley, and microwave for 5 minutes, stirring once or twice.
3. 3
   Stir in the flour and 1/2 cup of the beef broth.
4. 4
   Cook, uncovered, for 1 to 2 minutes, or until bubbly.
5. 5
   In a blender, working in batches, puree the mixture with the sour cream and the remaining beef broth.
6. 6
   Return the soup to the baking dish and reheat for 3 minutes.
7. 7
   If the soup is made ahead, cover and refrigerate.
8. 8
   Serve cold, or reheat the soup, covered, in the microwave for 3 minutes.
9. 9
   Ladle the soup into bowls and float mushroom slices on top.