Curtis Stone Creamy Mushroom Sauce
- Number of Servings: 12
Ingredients
1 organic shallots, finely sliced1/2 organic leek (white portion only), finely sliced1 teaspoon olive oil8 ounces field mushrooms, finely sliced2 cups chicken stock fat free low sodium3/4 cup skim milkSprigs of organic chervil, to garnish
•Sweat onion and leek in oil for 2 minutes
•Add mushrooms and cook for a further 10 minutes, until most of the moisture has evaporated
•In a second pan, simmer stock
•Pour stock over mushrooms and bring to a rapid boil
•Add milk and bring soup to a gentle simmer for 10 minutes
•Don't allow to boil
•Pulse in a blender in batches until smooth. Yield: Six cups or 12 1/2 cup servings
•Reheat in saucepot transfer to gravy bowl. Serve.
Number of Servings: 12
Recipe submitted by SparkPeople user RUSHUNDA.
•Add mushrooms and cook for a further 10 minutes, until most of the moisture has evaporated
•In a second pan, simmer stock
•Pour stock over mushrooms and bring to a rapid boil
•Add milk and bring soup to a gentle simmer for 10 minutes
•Don't allow to boil
•Pulse in a blender in batches until smooth. Yield: Six cups or 12 1/2 cup servings
•Reheat in saucepot transfer to gravy bowl. Serve.
Number of Servings: 12
Recipe submitted by SparkPeople user RUSHUNDA.
Nutritional Info Amount Per Serving
- Calories: 28.2
- Total Fat: 0.9 g
- Cholesterol: 1.5 mg
- Sodium: 66.7 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 0.1 g
- Protein: 1.7 g
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