Mushroom Bechamel Sauce

From the Kitchen of C. Rowe

Ingredients

• 4 Tablespoons of butter
• 1 teaspoon of salt
• 1 teaspoon of pepper
• 1 medium-sized chopped onion
• 1 chopped garlic clove
• 2 chopped celery stalks
• 3 cups of chicken broth
• 2 cups of slived mushrooms
• 1 cup cream
• Roux
• ¹⁄₂ cup of melted butter
• 1 cup of flour

Cooking Steps

1. In a large pot, melt butter
2. Add onions, celery, garlic, salt, and pepper
3. Cook for 10 minutes
4. Add chicken broth and heat
5. Make roux
• In a separate pan, melt ¹⁄₂ cup butter
• Add small amounts of flour, whisking as you go to a total of 1 cup of flour
6. Blend roux into the large pot
7. Add 1 cup of cream and more salt and pepper to taste

This dish can be frozen and can be used as a substitute for cream of mushrom soup

Enjoy!