50g butter
1 tbsp oil
2 onions diced
750g fresh mushrooms, sliced
125ml wine (any dry red or white wine)
45g all-purpose flour
1L chicken broth or beef stock
salt and pepper to taste
250ml cream or half and half
Chopped fresh herbs (chives, parsley, tarragon, coriander, to your choice) to serve
Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened.
Add mushrooms, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.
Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt and pepper.
Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.
Reduce heat to low, stir in cream. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.
Mix in fresh herbs.
Serve warm.
