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Categories:Viewed: 19 - Published at: 5 years ago
Ingredients
- 1/2 cup butter, divided
- 3 (8-oz.) packages fresh mushrooms, chopped
- 1/3 cup all-purpose flour
- 2 cups whipping cream
- 1 (8-oz.) package cream cheese, softened
- 2 (1-oz.) containers home-style concentrated chicken stock (from a 4.66-oz. package)
Method
- Melt 3 Tbsp. butter in a Dutch oven over medium-high heat; add mushrooms, and saute 10 to 12 minutes or until liquid evaporates. Transfer to a bowl.
- Reduce heat to medium. Melt remaining 5 Tbsp. butter in Dutch oven. Whisk in flour until smooth; whisk 1 minute. Gradually whisk in cream and next 2 ingredients. Cook, whisking constantly, 2 minutes or until melted and smooth. Remove from heat; stir in mushrooms. Use immediately, or cool completely. Freeze in 1 1/4-cup portions in plastic freezer bags. Thaw before using.
- Note: We tested with Knorr Homestyle Concentrated Stock.
