Really, it’s easy. Not quite as easy as the powdered stuff (read about my adventures with powdered mushroom gravy here) but close. The difference in flavour and texture is worth the few extra minutes you have to spend making it.
Hey There Cooking Friend, I’m so glad you found me! I’m Christine Pittman, the gal behind Cook the Story, where it’s all about the story, except when it’s about the food. Sit back, relax and click awhile. Your taste buds will thank you!