| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Shelf life, Shelf2 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Onion; fine diced |
| 1/4 |
c |
Mushrooms; sliced |
| 1/4 |
|
White wine |
| 3 |
|
Chicken bouillon cubes |
| 2 |
c |
Hot water |
| 2 |
c |
Heavy cream |
| 3 |
tb |
Butter; melted |
| 6 |
tb |
Flour |
INSTRUCTIONS
Saute cnions, mushrooms in the white wine until the liquid is reduced dry.
While this is cooking add bouillon cubes to hot water to dissolve. Add this
to the cooked onions and mushrooms; add heavy cream and bring to a boil and
reduce by 1/4. Combine melted butter and flour to make a roux (paste). Add
to boiling liquid and cook until mixture is thickened, approximately 1
minute. If sauce is too thin, continue to cook until it has thickened.
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