| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sauces, Microwave, Mushrooms, Dairy, Soups |
1 |
Servings |
INGREDIENTS
| 8 |
oz |
Fresh mushrooms, cleaned |
|
|
And sliced lengthwise. |
| 2 |
tb |
Butter or margarine |
| 1/4 |
c |
All-purpose flour |
| 1 |
c |
Chicken or beef broth – |
|
|
(Homemade, canned or from |
|
|
Bullion cube) |
| 1 |
c |
Half-and-half |
| 1 |
tb |
Snipped parsley |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
1. Put mushrooms and butter into a 2-quart glass measuring pitcher. Cover
with plastic wrap. Cook in microwave oven 2 to 3 minutes at High, or until
musrooms are tender; stir once.
2. Remove from oven. Blend flour into butter and cooked mushrooms. Add
broth gradually, stirring constantly. Cook uncovered in microwave oven 6
minutes at High; stir every minute.
3. Add half-and-half gradually to mushroom mixture, stirring constantly.
Heat uncovered in microwave oven to serving temperature (about 2 minutes at
High); stir once.
4. Remove from oven; stir in parsley and salt.
Yield: about 2-3/4 cups.
SOURCE: Adventures in Microwave Cooking
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