Cream of Mushroom Soup From Mixed Powder

Sauté 1 small onion in a little fat, make a light roux with about 4 level coffee spoons of handy flour (not too much, as the mushroom powder will also thicken). Pour in water (or clear soup). Add 8 heaping coffee spoons (2 per person) of mushroom mix powder. Season with salt, a little pepper if desired, and lemon zest (can be Finesse-grated lemon zest), add ¼ quart sour cream and simmer for at least 20 minutes. Add chopped green parsley before serving.

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