1/3 c. finely chopped onion
1/4 c. butter
2 c. sliced mushrooms - FRESH mushrooms
3 tsp. flour
1/4 tsp. salt
2 c. Half and Half
1 beef bouillon cube
2 tsp. Dijon-style prepared mustard
3/4 lb. fully cooked ham, diced
1/2 c. Madeira wine
1 c. Minute rice

Saute onion in butter until soft. Add mushrooms. Saute until mushrooms are limp. Blend in flour and salt. Add Half and Half, bouillon cube and mustard. Cook, stirring constantly, until sauce is thickened. Add ham and wine. Heat to serving temperature. Serve over cooked Minute Rice. Serves 4-6.