Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

A recipe that I came up with for Thanksgiving 2012 for my vegetarian daughter.

Ingredients Nutrition

Directions

  1. In a largish saucepan put 4 Table. butter, 1 diced onion, and 1 teaspoon herbs de provence (or about 1/4 teaspoon thyme). Cook over medium heat until the onions are light brown.
  2. Add 2 cups sliced mushrooms, 1/4 teaspoon garlic powder and 1/4 teaspoon black pepper. Saute over medium heat for 10 minutes, and then over medium-low heat for 5 minutes, stirring as needed.
  3. Add 5 cups water and 2 vegetable bouillon cubes (or one large bouillon cube). Bring the water to a boil over high heat, cover, reduce heat to low, and cook for 15 minutes.
  4. Let the mixture cool and then puree it in a food processor.
  5. In aniother saucepan or a frying pan put 4 Tablespoons butter and 1/2 cup sliced mushrooms. Saute over medium heat for 8-10 minutes.
  6. Add 3 Tablespoons flour and stir nonstop for about 2 minutes to cook the flour.
  7. Slowly add the puree and cook an additional 3-4 minutes until everything is well combined. Check for salt.