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c onions minced

3 tbs flour

6 c chicken stock

1* bay leaf

tsp thyme

Salt and pepper to taste

1 lb mushrooms

2 tbs butter

1 tsp lemon juice

to c heavy cream


Remove the stems from the mushroom and mince.  Thinly slice the mushrooms caps and set aside. In a six-quart pot add the stock, bay leaf, thyme, minced stems and simmer for 20 minutes.  In a pot large enough to hold the sliced mushrooms melt the butter and add the mushrooms, salt, and pepper. Cover and cook slowly for about 5 minutes until the mushroom are cooking in their juices.  Remove the stems from the pot, add the mushroom with their juices and simmer for abou10 minutes. Add the heavy cream and simmer for until the cream thickens slightly, about 5 minutes.  Off heat add 3 tbs of butter.

Serve immediately

Adelsheim Pinot Noir Willamette Valley 750


Buy Adelsheim Pinot Noir Willamette Valley 750

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