Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

GATEWAY TO THE WEST




Source of Recipe


the web


List of Ingredients




2 cups chopped, fresh chanterelle mushrooms

1 small carrot, chopped

2 small onions, chopped

1 stalk of green onion, chopped

2 cups of rabbit broth

3 tablespoons of melted butter

3 tablespoons all-purpose flour

1/2 cup of heavy cream

1 pinch of salt and pepper to taste

1 tablespoon of softened butter

Sherry to taste



Recipe



In a large saucepan, combine the mushrooms, onion, carrots, green onion and rabbit broth (you may substitute chicken broth). Bring to a boil, then simmer covered for 15 minutes over low heat.

Stir together the melted butter and flour to make a paste. Stir the paste into the pan with the vegetables. Increase the heat to medium and add the cream. Stir constantly.

When the mixture thickens and begins to boil, stir in the cream. Cook over low heat without boiling, for about 10 minutes, or until the mushrooms are tender.

Season with salt and pepper and sherry to taste.