Ingredients
2 tbs finely chopped onion 1 tbs butter 1/2 bay leaf (optional) 1/2 tbs salt 1/2 tbs paprika powder 1 can chicken broth 2 tbs flour 1 cup milk 1 cup dry sherry Chopped parsley for garnish Dash of thyme 400g of button/swiss brown/portobello mushrooms, sliced
How to prepare
1. Saute onion in butter in large saucepan until clear and lightly brown. Add thyme, bay leaf, salt, capsicum and all but 1/4 cup chicken broth. Simmer, covered, for 15 mins.
2. Remove bay left. Combine remaining 1/4 cup chicken broth and flour. Pour into saucepan, stirring until thickened.
3. Add mushrooms, simmer 1 minute. Stir in milk and sherry. Heat to serving temperature, do not boil. Garnish with chopped parsley.
