1. Melt the butter in a heavy pan. Add the onions and stir over moderate
heat until onions are transparent. Add the mushrooms and cook, stirring,
another 4 minutes.
2. Remove the mixture from the heat and blend in the flour. Add the stock
slowly, stirring constantly. Add the bay leaf and pepper.
3. Bring the mixture to a boil, reduce heat and simmer 5 minutes. Remove
the bay leaf and stir in the cream. If desired, garnish with croutons just
before serving.
>From magazine I bought at used book store: Cookbook Digest, Nov/Dec 1990.
MC formatted by Brenda Adams <adamsfmle@sprintmail.com>; mc post 6/17/97
Recipe by: The New York Times Cookbook Posted to MC-Recipe Digest V1 #648
by Badams <adamsfmle@sprintmail.com> on Jun 22, 1997
A Message from our Provider:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”
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