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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 8 |
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Planning Tip: Can be made 2 days ahead. Reheat in a saucepan over medium-low heat or in the microwave. I found this in Woman's Day magazine. I have not tried this recipe, but I'm posting it for safe keeping. Ingredients:
2 tablespoons butter |
1 small onion, chopped |
8 ounces mushrooms, sliced |
25 ounces turkey broth (2-14 1/2oz each) or 25 ounces chicken broth (2-14 1/2oz each) |
1/4 cup flour |
1 1/2 teaspoons chopped fresh thyme |
Directions:
1. Melt butter in a large saucepan. Add onion and cook, stirring occasionally, 6 minutes or until tender. Add mushrooms and cook 5 minutes or until tender.
2. Pour 1 can broth into a medium bowl and whisk in flour until blended. Stir into mushroom mixture in pot. Stir in other can of broth and the thyme; bring to a boil over medium-high heat, stirring frequently.
3. Reduce heat and simmer 7 minutes, stirring occasionally, until slightly thickened. Stir in pan drippings from turkey if desired and heat through.
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