|Unsalted butter||4 Tablespoon|
|Onion||1 Medium, finely chopped|
|Mushrooms||1 Pound, coarsely chopped|
|All purpose flour||3 Tablespoon|
|Beef bouillon/Beef stock||4 Cup (64 tbs)|
|White pepper||1 Dash|
|Whipping cream||1 1⁄2 Cup (24 tbs)|
Melt butter in a large saucepan.
Add chopped onion and saute until clear.
Add mushrooms; cook until tender.
Add flour, stirring constantly.
Stir in bouillon.
Bring to a boil; stir in pepper and nutmeg.
Remove from heat; stir in cream.
May be prepared in advance by omitting the cream.
To serve, just reheat and add cream.