1 Tbsp olive oil
2 cups chopped onions
12-16 oz of chopped mushrooms
2 cloves garlic, minced
1/4 tsp dried tyme
1/4 cup flour
2 cans chick broth ( 4 cups)
1/2 cup whipping cream (or milk)
1/2 cup white wine (optional)
1/2 tsp black pepper
heat oil in large sauce pan over medium heat. cook onions until
transparent. add mushrooms, garlic, and tyme; cook 8 minutes.
stir occasionally. add flour and stir until everything is coated;
cook 1 minute. stir in broth.
bring to boil over high heat. reduce heat. simmer 10 minutes.
stir in cream, wine, pepper. simmer 5 minutes.
serve immediately. makes 4 servings.
NOTE: I have used both white button and Portobello mushrooms, but
the best is to use both types. 2/3 Portobello and 1/3 white button.
