Mushroom cream sauce
INGREDIENTS:
¼ cup of butter
1 cup of diced onions
2 tsps. crushed garlic
1 lb. of sliced baby portobello mushrooms
4 tbsps. of all-purpose flour
¼ tbsp. of Worcestershire sauce
1 tsp. of thyme
¼ cup of sherry wine
3 cups of chicken broth
3 cups of Tres Monjitas® Fresh Milk
½ cup of Tres Monjitas® Heavy Cream
Salt to taste
PROCEDURE
In a saucepan, heat up the butter, toss in the onion, garlic and mushroom, and cook for 2-3 minutes. Add the all-purpose flour, Worcestershire sauce, thyme, sherry wine, chicken broth and gradually pour the Tres Monjitas® Fresh Milk. Season to taste.
Cover and cook for 20 minutes. Let cool and pass through the food processor. Pour into the pan, add the Tres Monjitas® Heavy Cream and season to taste.
Tip: Set aside a portion of the mushrooms, sautée and serve as garnish over the soup! Another way to serve this delicious soup is to simply serve it with chopped mushrooms without using the food processor.