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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
4 tablespoon(s) butter or margarine |
10 3/4 ounce(s) can low sodium chicken broth |
1/4 cup(s) flour |
1 cup(s) half and half |
1 medium onion, chopped |
8 ounce(s) mushrooms |
1 1/4 cup(s) water |
1 teaspoon(s) white pepper |
Directions:
1. Slice enough mushrooms to measure 1 cup, chop remaining mushrooms.
2. In a 3 quart saucepan over low heat, melt 2 tablespoons of margarine. Stir in sliced mushrooms and cook until golden brown (about 4 minutes). Remove mushrooms with slotted spoon.
3. Add remaining 2 tablespoons of margarine, chopped mushrooms, and onion. Cook 4 minutes or until onion is tender. Stir in flour, salt, and pepper. Cook over low heat, stirring constantly, until the mixture is smooth and bubbly. Remove from heat.
4. Stir in water and broth. Place saucepan over medium heat and heat to boiling, stirring constantly. Boil and stir for 1 minute.
5. Stir in half and half and sliced mushrooms. Heat through, do not boil.
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