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Cut off the mushroom stems and set aside in a bowl.
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Add water, bouillon cubes, mushroom stems and salt in a medium sauce pan and bring to a boil.
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Reduce heat to low and simmer for 30 minutes.
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When stem broth is done, remove from heat and set aside.
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While stem broth is cooking mince mushroom tops.
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Add shallots, thyme and 1 tablespoon of butter to a sauté pan on medium heat.
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Saute until shallots become transparent and soft.
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Add the garlic and cook until golden. Make sure to stir frequently.
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Add dry white wine and cook until reduced to a syrup.
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Add mushrooms and stir until moisture is gone. (about 20 minutes or longer)
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While mushrooms are cooking, make a roux in a medium sauce pan on medium-low heat by melting the butter then whisking in the flour.
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Stirring all the while, then add the milk while whisking.
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Strain mushroom stem broth into roux then add mushrooms and stir until it thickens.