• 8 Ratings
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Ingredients

Directions

  • Melt butter in a large, lidded pot over medium heat. Add shallots and sauté for 2 to 3 minutes, or until softened. Add mushrooms and thyme and cook 8 minutes. Sprinkle in flour and cook 2 minutes, stirring constantly. Add stock and bring to a boil. Turn down to a simmer, cover and cook 15 minutes.

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  • Stir in heavy cream, sherry, salt and pepper, and bring to a simmer (do not boil). Mix in parsley and serve, reserving 2 cups for the Green Beans & Brussels Sprouts (find recipe on familycircle.com).

Nutrition Facts

145 calories; 10 g total fat; 32 mg cholesterol; 494 mg sodium. 11 g carbohydrates; 10 g protein;

Reviews

8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0