Wine Of the Month Recipe for October

Here is a delightful recipe perfect for these cooler fall nights. It also pairs well with our Wine of the Month 2013 Labyrinth Pinocules.

Ingredients

• 8 ounces fresh mushrooms

• 2 tablespoons onions, chopped

• 1 -2 garlic clove, minced

• 2 tablespoons butter

• 2 -3 tablespoons flour (separated)

• 2 cups chicken broth

• 1 cup light cream or 1 cup evaporated milk

• 1⁄2 teaspoon salt

• 1⁄4 teaspoon pepper

• 1⁄4 teaspoon nutmeg

Instructions

1. Cut the mushrooms into slices.

2. Melt butter in large frying pan. Add in onions, garlic, and mushrooms. Cook until onions are soft.

3. Blend in 2 T. flour and stir.

4. Add in the chicken broth and heat until slightly thickened while stirring frequently.

5. Stir cream with additional 1 T. flour and seasonings. Add in cream to soup. Heat to thicken while stirring frequently.

6. Serve and enjoy!

Notes