Ingredients
2 cups chicken, beef or vegetable stock (can use water if you don’t have any stock)
2 tsp Better than Bouillon or 2 bouillon cubes
4 Tbsp unsalted butter
4 Tbsp all purpose flour
1 medium yellow onion, finely chopped
8-10 fresh mushrooms, sliced
Instructions
1 – If using better than bouillon, add to water or broth and set aside. If using bouillon cubes, cook in microwave approximately 1 minute to dissolve and set aside.
2 – Melt the butter in a medium saucepan and add mushrooms and onions. Cook until softened, about 6 minutes.
3 – Make a roux; add flour to butter mixture and whisk until well blended; cook for about a minute on low heat being careful not to burn.
4 – Then slowly add the broth/bouillon mixture while whisking constantly.
5 – Bring to a boil and then lower to simmer for about 5 minutes, still whisking all the while until gravy begins to thicken.
