Mushroom Gravy

Ingredients:

1 cup dry white wine

5 cups canned low-sodium chicken               broth, more if                               necessary

2lbs. fresh mushrooms,           thickly sliced

1/3 cup instant flour                           ( wondra)

2 green onions, chopped

Original recipe from Andrea Emmer on the Fine Living Channel, ( Pairings with Andrea)

Instructions:

Saute' mushrooms and onions ( we used some red onion instead of the green ones. I think you could use any onion you want. red ones are sweet) until they are brown and the juices evaporate. we used some of the wine to saute' the mushrooms. gradually sprinkle in flour, stirring continuously to  mix, until flour begins to brown.Gradually whisk in the 5 cups of broth. (we used turkey juices not chicken broth). bring to a boil, scraping up browned bits, continue to boil until gravy coats a spoon lightly. Salt and pepper to taste.

We found that the gravy wasnt thick enough for our tastes so we added a little corn starch to thicken it more. you can add flour if you prefer.

Yield: 1 quart