Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Stewart Estate in Quinlan, Texas in 1994.

Ingredients Edit

Directions Edit

  1. Sauté mushrooms in butter until tender then add flour and stir until smooth.
  2. Cook 1 minute stirring constantly.
  3. Gradually add half and half and chicken broth then cook over medium heat stirring constantly until thick and bubbly then stir in remaining ingredients.
  4. Cover and simmer 10 minutes stirring occasionally.
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