Name: Mushroom Cream
Prep time: 18 min
Cook time: 15 min
Yield: 4
Cuisine: Mexicana
Ingredients: 3 teaspoons margarine, with salt; 1 clove garlic, finely chopped; 2 teaspoons onion, chopped; 3 cups portobello mushroom; 1 envelope Knorr® granulated chicken bouillon; 2 cups water; 2 cups cow's milk

Preparation

3 mins

15 mins

Low

Melt the salted margarine in a medium pot, sauté the garlic and onion for 2 minutes. Add the portobellos and cook until they soften.

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