Ingredients:

1/2 pound white mushrooms, chopped

1/2 pound baby portabella mushrooms, chopped

2 cloves garlic

1/2 onion

1 stick of celery, chopped

1/4 cup chopped parsley

2 cubes chicken bouillon dissolved

1/2 cup white wine

1/3 cup flour

3/4 stick of butter

1 cup heavy cream

Directions:

1. Saute mushrooms, garlic, onion, and celery in butter for about 10 to 15 minutes.

2. Sprinkle with flour. Add white wine and stir. Add chicken bouillon. Simmer for 20 minutes.

3. Remove from heat and add cream.

Bon Appetit!