Wine and Mushroom Sauce

• 2 beef bouillon cubes, disolved in
• 1 12 cups water
• 1 12 lbs fresh mushrooms, sliced
• 6 tablespoons butter
• 4 tablespoons flour
• 12 cup red wine
• salt and pepper, to taste

1. Saute mushrooms in 2 tablespoons butter until limp.
2. Set aside.
3. Melt remaining butter in skillet and add flour making roux.
4. Add bouillon and stir until thickened.
5. Add wine and mushrooms.
6. Season with salt and pepper.
7. Heat until done.

bouillon cubes, water, mushrooms, butter, flour, red wine, salt

Taken from www.food.com/recipe/wine-and-mushroom-sauce-233651 (may not work)