Coarsley chop mushrooms, if desired. Saute mushroons and onions in butter in a large dutch oven over medium heat 10 minutes or until tender. Add flour, stirring well until smooth. Cook 1 minute, stirring constantly.
Stir in broth and remaining ingredients. Bring to a boil; reduce heat to medium-high. Cook 20 minutes or until thinckened, stirring often.
Originally Submitted
1/12/2013
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