Ingredients

5 Cups Mushrooms
1 1/2 Cups Vegetable Broth (or) Chicken Stock
1/2 Cup Chopped Onion
1/8 Teaspoon Dried Thyme
3 Tablespoons Butter
3 Tablespoons Rice Flour
1/4 Teaspoon Salt 1/4 Teaspoon Black Pepper 1 Cup Dairy Free Milk 1Tablespoon Sherry Wine

Cooking Instructions

1. In saucepan, cook muchrooms, broth and thyme until mushrooms are tender. 2. Blend mixtyure in blender, leaving some chumks of veggies in it. Set it to the side. 3. In saucepan, melt the butter, and whick the flour until smooth. Add salt and pepper, milk, and mushroom puree. Stirring consistently, bring to a boil and cook until thickened. Adjust seasoning to individual taste, and add sherry. Makes 5 servings.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)