- 21 ounces [600 mL] chicken broth
- 2 tablespoons [30 g] butter
- 2 tablespoons [17.5 g] all-purpose flour
- Salt and pepper, to taste
- 6 mushroom stems
- Lemon juice
- 2 or 3 tomatoes, peeled and chopped
- Olive oil
- 1 clove garlic, crushed
- 2 hot peppers, seeded and finely chopped
- A little finely chopped parsley
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- Pour chicken broth into a casserole; boil until reduced to 2 cups [500 mL].
- Melt butter into the top part of a double boiler, over high heat; stir in flour and cook for 4 to 5 minutes, stirring.
- Remove from heat; slowly pour in hot chicken broth, whipping.
- Back over heat and slowly bring to a boil, stirring.
- Sprinkle with a pinch of salt; add mushroom stems.
- Into the bottom part of double boiler, bring some water to a boil.
- Simmer chicken broth mixture over boiling water for 45 minutes, over low heat, stirring and removing froth which forms on surface, until sauce is reduced to 1 1/4 cups [310 mL], thickened and creamy.
- Strain; throw away mushroom stems.
- Check for seasonings; mix in just a little lemon juice.
- Puree tomatoes into just a little olive oil and crushed garlic.
- Mix in finely chopped hot peppers and parsley.
- Stir tomato mixture into sauce.
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