|
Meanwhile, in a large heavy Dutch oven melt the butter over a medium heat, stir in the flour and make a dark brown roux. To make roux- let the flour cook until it thickens, stops boiling, and has a smell similar to popcorn. Then continue to wisk constantly until it turns a dark brown, similar to chocolate. When this is done, Add the onion, celery, and bell pepper. Cook for about 20 minutes, stirring and scraping the bottom of the pot from time to time, until the vegetables are tender. Add the garlic, sage, thyme, white pepper, black pepper, and salt and cook for one minute. Slowly stir in 4 cups of the stock, bring to a boil, reduce the heat and simmer for 20 minutes, stirring occasionally. Add the mushrooms, green onions, and parsley, and cook for one minute. Remove the pot from the heat.
|
Home
Tell
a Friend
Copyright © 2002 - 2011 DesktopCookbook. All rights reserved.
Developed by