| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Veg06 |
4 |
servings |
INGREDIENTS
| 8 |
oz |
Mushrooms |
| 4 |
tb |
Butter or margarine |
| 1 |
md |
Onion; chopped |
| 1/4 |
c |
All-purpose flour |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1/4 |
c |
Water |
| 1 |
cn |
{10 3/4 oz.} condensed chicken broth |
| 1 |
c |
Half-and-half |
|
|
Snipped parsley |
INSTRUCTIONS
Slice enough mushrooms to measure 1 cup; chop remaining mushrooms.
Cook and stir sliced mushrooms in 2 tablespoons of the butter in
3-quart saucepan over low heat until golden brown. Remove mushrooms
with slotted spoon.
Cook and stir chopped mushrooms and onion in remaining butter until
onion is tender. Stir in flour, salt, and pepper. Cook over low heat,
stirring constantly, about 1 minute. Remove from heat; stir in water
and broth. Heat to boiling, stirring constantly. Boil and stir 1
minute. Stir in half-and-half and sliced mushrooms; heat just until
hot. DO NOT BOIL. Garnish each serving with parsley.
Recipe by: Betty Crocker Recipes For Today
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