1. Melt the butter in a heavy pan. Add the onions and stir over moderate heat until onions are transparent. Add the mushrooms and cook, stirring, another 4 minutes. 2. Remove the mixture from the heat and blend in the flour. Add the stock slowly, stirring constantly. Add the bay leaf and pepper. 3. Bring the mixture to a boil, reduce heat and simmer 5 minutes. Remove the bay leaf and stir in the cream. If desired, garnish with croutons just before serving. >From magazine I bought at used book store: Cookbook Digest, Nov/Dec 1990. MC formatted by Brenda Adams
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|Serving Size: 1 Serving (749g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 327 (72%)|
|Amt Per Serving||% DV|
|Total Fat 36.3g||48 %|
|Saturated Fat 22.6g||113 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 108.9mg||33 %|
|Sodium 1119.1mg||39 %|
|Potassium 1172.8mg||31 %|
|Total Carbohydrate 18.6g||5 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 18.4g|
|Protein 16.3g||23 %|
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Calories per serving: 457
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