Preparation / Directions:
* Use Italian parsley, basil, dill or your choice of herbs.
1. Melt margarine in large heavy saucepan. Add finely chopped onion and cook over moderate heat until onion is translucent. Add chopped (not sliced) mushrooms and cook 5 minutes, stirring occasionally.
2. Blend in flour until vegetables are well-coated. Add stock or broth slowly; stir constantly. Bring to a boil, reduce heat, and simmer for 5 minutes.
3. Add white pepper and nutmeg. Remove from heat and stir in the cream.
4. Place in serving bowls and garnish with fresh herbs.
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