Ingredients
Scale
- ½ cup diced bacon
- ½ yellow onion, diced
- 8 ounces mushrooms, sliced
- 2 tablespoons all-purpose flour
- ¾ cup chicken stock
- ½ cup heavy cream
- kosher salt
- freshly ground black pepper
Instructions
- Cook the bacon in a medium saucepan on medium-high heat until close to crispy; do not drain the fat.
- Add your diced onion and sautee till translucent, approximately 3 minutes.
- Add the sliced mushrooms, stir and cook for two minutes or until softened.
- Add the flour and stir the mixture frequently for approximately 2 minutes, until lightly browned.
- Still in the chicken stock and bring to a simmer.
- Lower the heat and add the cream. Lightly simmer until thickened, stirring frequently.
- Season with salt and pepper to taste.
