Ingredients
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6 tablespoons butter
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2 (12 ounce) packages sliced mushrooms
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1 large onion, chopped
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2 large garlic cloves, pressed
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3/4 cup flour
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6 1/2 cups chicken broth (I make from salted chicken base)
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3/4 cup white wine (can use sherry)
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1 pint half-and-half cream
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3 tablespoons fresh parsley (or use less if using dried)
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1 dash salt
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1 dash pepper
Instructions
- Melt butter in frypan. Saute mushrooms, onion, garlic until onions are translucent. Add flour, heat until bubbly. Whisk in broth, wine & parsley. Simmer for 10 minutes or more. Add 1/2 & 1/2, heat through but don't boil. Add salt or pepper to taste. I don't add more salt because I use a salted chicken base for my broth.