1/2 lb. mushrooms 1/4 cup flour
4 cups White Stock III 1 cup cream
1 slice onion Salt 1/4 cup butter Pepper
2 tablespoons Sauterne
Chop mushrooms, add to White Stock with onion, cook twenty minutes, and rub through a sieve. Reheat, bind with butter and flour cooked together, then add cream and salt and pepper to taste. Just before serving add wine.