Friday, March 3, 2017


6 tbsp butter

1 lb fresh mushrooms, chopped
1 medium yellow onion, chopped
2 tbsp cornstarch
4 cups beef bouillon
Dash of freshly ground black pepper
Pinch of nutmeg
1 1/2 cups cream

Melt butter in a large saucepan; add the onion and cook over medium heat until the onion is tranluscent, stirring to keep from burning.  Add the mushrooms and cook for 5 minutes, stirring occasionally.  Blend the cornstarch into the mixture until well coated.  Slowly stir in the bouillon while stirring constantly.  Add the cream and bring the mixture to a boil.  Reduce heat to simmer and cook for 5 minutes.  Stir in the pepper and nutmeg.

Yield: 4 to 6 servings.

This is a file photo.

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