1 onion, diced
2 medium carrots, diced
1-1/2 lb (750 g) ground farmer sausage
1 lb (500 g) morel mushroom, julienned
3 portabella mushrooms, sliced thin
1 cup (250 ml) white wine
4 cups (1 L) chicken stock
salt and pepper
2 cups (500 ml) whipping cream
1/4 cup (50 ml) parsley, chopped
Sauté onions, carrots and sausage until well heated; add mushrooms and sauté until well cooked. Deglaze with white wine and add chicken stock; bring to a boil and turn down to a simmer. Add cream and simmer. Season with salt and pepper adjusting to taste; garnish with parsley.
As prepared on A-Channel’s Big Breakfast by Executive Chef, Craig Guenther – Delta Winnipeg Hotel