Ingredients
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2 large portabella mushrooms
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4 ounces white mushrooms (approx. 6 med. size)
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1 cup vidalia onion (spanish or cooking onion is fine also)
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2 cups chicken broth (approx)
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1 cup half-and-half cream (approx)
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4 tablespoons butter, margarine or 4 tablespoons oil
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4 tablespoons flour
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1 teaspoon dried thyme
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1 teaspoon salt (to taste)
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1 teaspoon pepper (to taste)
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1 pinch cayenne pepper
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2 tablespoons soya sauce
Instructions
- Slice all the mushrooms and cut up slices into small pieces.
- Chop onion.
- On medium heat, melt butter (I prefer margarine), saute onion until transparent.
- Add mushrooms, saute until soft.
- Add in thyme, salt, pepper and cayenne (optional).
- Add flour to mushroom mixture to create roue, stir in well, texture should be pasty but not gluey.
- Add in chicken broth till covered but enough that it's not watery but still has a thickness to the broth, stir while pouring to give proper consistency.
- Add in cream, and for a lighter version substitute with milk. Bring to a quick boil then reduce to simmer until thickened. Adjust seasoning to taste if necessary. Served great with a nice baguette for dunking! Enjoy!
- Add in soya sauce, it nicely balances out the colour and flavour.