Ingredients
- 3 tablespoons olive oil
- 1 small carrot (finely grated)
- 1/4 cup chopped yellow onion (finely chopped)
- 1 large garlic clove, minced (or 1/2 teaspoon garlic powder)
- 1/2 pound fresh mushrooms (thinly sliced)
- 1 1/2 cups water
- 1 1/2 cups milk
- 1 tablespoon chicken bouillon granules (low-sodium, OR 2 bouillon cubes)
- 1/4 teaspoon pepper
- 4 tablespoons melted butter (cooled)
- 3 1/2 tablespoons all-purpose flour
- Salt (optional)
How to Make
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Step 1: Heat 3 Tbsp of olive oil in a medium saucepan over medium heat. Add in onion and carrot, saute until soft and golden (5 minutes), stirring often, then add in garlic and saute 1 minute. Add mushrooms and saute until soft (5 minutes), stirring often.
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Step 2: Increase the heat to medium-high. Add in 1 1/2 cups of water and 1 1/2 cups of whole milk (or 3 cups of milk) bring to a light boil.
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Step 3: Add bouillon and salt and pepper to taste and stir till dissolved.
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Step 4: Melt 4 Tbsp butter and stir in 3 1/2 tbsp flour into cooled melted butter until smooth, then add into the simmering gravy adding more or less of the flour mixture depending on how thick you want the gravy. Remember it will still thicken as it cools. If it gets too thick add some more hot water or milk and return to a light boil again.
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Step 5: Season with salt if you like.
We hope you enjoy this recipe!
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