Type what you have

Ingredients

• ✓ moscato wine
• butter
• morel mushroom
• garlic
• onion
• thyme
• parsley
• all-purpose flour
• beef broth
• chicken bouillon granules
• salt
• black pepper
• heavy cream
• milk

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a large pot over medium heat. Cook mushrooms in butter in batches, turning occasionally, until golden brown, about 10 minutes. Add a portion of the garlic at the end of each batch and cook until fragrant, about 1 minute. Remove mushroom mixture to a plate.
3. 3 Add onion to the pot. Cook and stir until onion has softened and turned translucent, about 5 minutes.
4. 4 Add mushroom mixture, thyme, and parsley. Pour wine into the pot and cook while scraping the browned bits of food off the bottom of the pan with a wooden spoon, about 3 minutes.
5. 5 Sprinkle flour over the mixture and stir until well incorporated.
6. 6 Add broth, bouillon, salt, and pepper and bring to a boil. Reduce heat to low. Cover and simmer, stirring occasionally, until thickened, about 10 minutes.
7. 7 Stir in cream and enough milk to reach desired thickness. Cook until heated through.

By Elizabeth Brockman

Ingredients

• ✓ moscato wine
• lemon-lime soda
• brandy
• peach schnapps
• peach
• strawberry
• mango
• pineapple
• raspberry

Instructions

1. 1 Gather all ingredients.
2. 2 Stir Moscato wine, lemon-lime soda, brandy, peach schnapps, peaches, strawberries, mangos, pineapple chunks, and raspberries together in a large container.
3. 3 Chill the sangria for 8 hours or overnight. Serve and enjoy!

By Caelynne