ONIONS AND MUSHROOM SAUCE

PORTIONS:10 (1/3 Cup per portion)

INGREDIENTS
1tbsp. olive oil
2 tbsp. butter
2 garlic cloves minced
2 cups diced onions
1 lb. mushrooms sliced
1/3 cup Cabernet Sauvignon wine
2 tbsp. flour.
3½ cups chicken broth
2 tbsp. tomato sauce or puree
½ tsp. fresh thyme leaves
1½ tsp. salt or to taste
1/4 tsp. ground black pepper

PREPARATION

At medium temperature, heat up a pot with the oil and butter.
Brown the garlic and onions together.
Add the mushroom and sweat them.
Add wine and let liquid reduce by evaporating most of the liquid.
Lower the heat, add the flour and stir constantly so the flour do not stick and burn at the bottom of the pot.
Add chicken broth, tomato sauce, thyme leaves, salt, ground pepper, and stirring constantly, let it boil. After it boils let it simmer for 8 minutes. 

NUTRITION FACTS PER SERVING, BASED ON A 2,000 CALORIES DIET

Calories                    79.7        Monounsaturated Fat    1.7g             Carbohydrate            7.7 g
Total fat                      3.9 g     Cholesterol                    6.2 mg         Dietary Fiber            1.3 g
Saturated Fat              1.7 g      Sodium                       598.1 mg       Sugars                        1.1 g
Polyunsaturated Fat    0.3 g     Potassium                    353.3 mg       Protein                       3.1 g