Recipes from the Journal
Chop 1/2 pound mushrooms finely,
saute with 1/4 c. onion in 4 T. butter for 15 minutes on low. Add 1 T.
flour and saute a few more minutes. Add 2 c. chicken stock (though we
used vegetable boullion (sp?) instead) slowly, and stir in. Simmer 20
minutes. Stir in 1/2 c. cream and add salt and pepper to taste.
Please do mail me with any
comments/additions/etc. on these recipes!