Makes about 2 cups. Difficulty
1 cup mushrooms, sliced 2 Tablespoons onion, chopped 2 Tablespoons unsalted butter 2 Tablespoons gf flour 2 cups gf beef stock Salt and freshly ground pepper
To eat as a soup: 1/2 cup cream Few grates of freshly ground nutmeg
Melt butter over medium heat in a medium saucepan. Add mushrooms onions and cook for about 5 minutes, or until tender. Blend in flour; add broth. Cook and stir until slightly thickened, about 3 minutes. Salt and pepper to taste.
To store for later use: Remove from heat and allow to cool. Store in airtight containers and freeze.
For soup: Cool base soup and add cream. Adjust seasonings to taste with salt, pepper and freshly grated nutmeg.
Make up a batch of this and freeze it in an airtight container. Use it for sauces, or an easy, quick gravy for meat dishes. For a thinner and lower fat version, substitute the cream with milk.