6 tbsp. butter
1 med. onion, finely chopped
1/2 lb. sliced mushrooms
3 tbsp. flour
1/2 tsp. beef stock
3 c. boiling water
1 tbsp. instant beef bouillon
1 bay leaf
1/2 tsp. black pepper
3/4 c. light cream (optional)

Melt butter. Add onions and stir until transparent. Add mushrooms. Cook until wilted, about 4 minutes. Remove from heat. Blend in flour and meat concentrate.

Mix water and bouillon. Add stock slowly to mixture. Add bay leaf, pepper and cream. Bring to a boil. Reduce heat and simmer 5 minutes. Serves 6.