8 + 4 tablespoons butter
8 tablespoons flour
1 cup milk
2 cups heavy whipping cream
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon white pepper
1 box sliced mushrooms
1/2 cup chopped celery
1 large onion, chopped
1 cup sliced carrots
2 cups chicken or ham stock*
1 cup chopped chicken or ham* (optional)
8 tablespoons flour
1 cup milk
2 cups heavy whipping cream
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon white pepper
1 box sliced mushrooms
1/2 cup chopped celery
1 large onion, chopped
1 cup sliced carrots
2 cups chicken or ham stock*
1 cup chopped chicken or ham* (optional)
In the bottom of a stock pot melt the 4 tablespoons of butter. Saute’ the mushrooms, celery, onion and carrots until tender. Add the 2 cups of stock and simmer for 30-45 minutes. Salt, pepper and paprika to taste.
In a saucepan melt the 8 tablespoons of butter. Add the flour and stir until well mixed and golden. Add milk and whipping cream slowly and alternately, stirring until smooth. Simmer over low heat until desired consistency. Add to mushroom mixture and simmer another 30 minutes.
*When using ham I like to use a Honey Baked Ham Bone to make my stock and I usually get more than a cup of ham pieces from it.
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