Add oil and 1/2 teas. butter to skillet. Saute mushrooms on medium 5-10 minutes. When done, add chives, garlic, onion powder, and 1/2 cup of the chicken broth.
Meanwhile, melt 1 Tbl. of butter on low heat in pot. Stir in flour, thyme, salt, and pepper. Stir constantly. Add cream all at once and raise heat to med-low. Continue stirring. When slightly thick and bubbly, cook one more minute.
Add skillet contents to pot along with additional 1/4 - 1/2 cup chicken broth. Cook until heated through, stirring constantly. Taste and adjust ingredients if needed.
Serving
Suggestions
Serve immediately - this will not keep well.
Originally Submitted
10/11/2010
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