Ingredients
1canevaporated milk,or regular milk
chicken broth
1tsponion powder
4tbspcorn starch
1tbspolive oil
¼tspblack pepper
1cupmushrooms
Preparation
Pour the can of evaporated milk and add chicken broth to total 2 cups.
Add all ingredients except the mushrooms into the blender and give it a quick whirl to mix.
Add in the mushrooms and blend again until mushrooms reach desired size. This can be a couple of seconds for chunks of mushrooms or longer for purees.
Place in a saucepan on medium high heat. Stir continuously with a whisk until thick.
Remove from heat and cool.
Can be stored in the fridge for 1 week.
