1/4 c. butter
Dash of black pepper
1/2 c. light cream
3/4 c. water
3 tbsp. burgundy wine
1/2 tsp. salt
6 tbsp. flour
1 (10 1/2 oz.) can condensed beef or chicken broth
12 fresh mushrooms, sliced

In a saucepan, melt the butter over low heat. Stir in the salt, pepper, and flour and cook for 5 minutes, but do not brown. Stir in cream, gradually, until the sauce is smooth. Stir in the broth, water and wine. Cook, stirring over low heat until the sauce bubbles and thickness. Add the mushrooms and simmer for 5 minutes, or until the mushrooms are cooked. Makes 3 1/2 cups.