02-01-2006, 02:30 PM
1/2 stick butter
1 med. onion, finely diced
4 tbsp. flour
3/4 c. milk
3/4 c. Pink Chabli wine
1 can cream of chicken soup
1 sm. pkg. instant chicken bouillon (powder or granules)
Pepper to taste
6-8 oz. sharp or aged cheddar cheese, shredded
Optional: Mushroom stems and pieces, drained (add to sauce)
Melt butter in large frying pan. Saute onion until tender. Add flour and make roux. Add milk, wine, soup, bouillon powder (or granules) and pepper. Mix well in frying pan as you continue to simmer sauce over low heat. Stir frequently. Add shredded cheese and mix well until cheese melts throughout. Yield: 3-4 cups.
1 med. onion, finely diced
4 tbsp. flour
3/4 c. milk
3/4 c. Pink Chabli wine
1 can cream of chicken soup
1 sm. pkg. instant chicken bouillon (powder or granules)
Pepper to taste
6-8 oz. sharp or aged cheddar cheese, shredded
Optional: Mushroom stems and pieces, drained (add to sauce)
Melt butter in large frying pan. Saute onion until tender. Add flour and make roux. Add milk, wine, soup, bouillon powder (or granules) and pepper. Mix well in frying pan as you continue to simmer sauce over low heat. Stir frequently. Add shredded cheese and mix well until cheese melts throughout. Yield: 3-4 cups.