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Category   Sauces
Sub Category   None
Servings   Variable
Preptime   35-40 mins.

4 oz. (half pkg) WHITE MUSHROOMS - sliced
3 Tbl. diced ONION
1 Tbl. or 3 lg cloves fresh GARLIC - minced
10 oz. can Campbell's BEEF BROTH
2 Tbl. real BUTTER
2 Tbl. all-purpose FLOUR
coarse BLACK PEPPER to taste
SALT to taste
(optional) THYME to taste

On low heat, add butter to saucepan and melt until bubbly. Add onion and saute about 4 mins. Add garlic and saute another min. Add mushrooms. Sprinkle with salt, pepper, and (optional) thyme. Saute, stirring often, until most liquid has evaporated, about 20 min.
Slowly incorporate flour, stirring often, for about 3-5 minutes. It should be an ugly, dry, clumpy mess. It should look like you totally messed it up.
Stir in broth, scraping bottom of pan as you go. Bring to a simmer, stirring often, and reduce by half. Add cream and reduce to desired thickness. Remove from heat. Taste and adjust seasonings.
NOTE- chicken broth can be substituted for beef broth, depending on taste or use. NOTE- cream can be left out for a richer flavor, but it is then just beef gravy with mushrooms. NOTE- reheat leftovers slowly on low heat until first bubble appears. Stir constantly.
Serving Suggestions
Serve over meat, potatoes, etc.

Originally Submitted

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