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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From the Pie Pantry in Belleville, Illinois as published in the St. Louis Post-Dispatch. Ingredients:
1/2 lb bacon, diced |
1/4 cup butter |
6 tablespoons flour |
8 ounces mushrooms, sliced |
2 celery ribs, diced |
1 small onion, diced |
1/3 cup butter |
3 cups chicken broth |
2 cups heavy cream |
1/4 teaspoon coarsely cracked black pepper |
Directions:
1. In a skillet, fry bacon until crisp; drain and set aside.
2. To make a roux, melt 1/4 cup butter in small skillet. Stir in flour until well combined. Remove from heat; set aside.
3. In a large pot or Dutch oven over medium-high heat, saute mushrooms, celery and onion in 1/3 cup butter until soft, about 6 minutes. Stir in chicken broth and cream. Bring to a boil. Whisk in the roux to thicken. Stir in bacon; season with pepper and serve.
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