Ingredients
- 6 cups Brown Turkey Stock
- 1/2 ounce dried porcini mushrooms (about 1/2 cup)
- 1 cup boiling water
- 2 tablespoons unsalted butter
- 1 package (10 ounces) white mushrooms, trimmed and cut into 1/4-inch dice
- Coarse salt and freshly ground pepper
- 3 tablespoons all-purpose flour
- 1/2 cup Madeira or sherry
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