3 tbsp canola oil
1 onion, diced
1 stalk celery, diced
1 large Portobello mushroom, sliced
8 large button mushrooms, thinly sliced
1 clove of garlic, sliced
2 tbsp fresh marjoram, chopped
2 tbsp of red wine
1 cup chicken broth
1 cup of water
½ cup unsweetened evaporated milk
2 tbsp white flour
1) Heat 1tbsp oil on medium heat in a saucepan. Add in onions, celery, mushrooms, marjoram and garlic. Cook until onions become translucent. Add in wine after about 3 minutes or sooner if vegetables begin to stick to bottom of pot.
2) Add in chicken broth and water. Bring to a boil, then reduce to a simmer. Cover and let simmer for 20 minutes.
3) Meanwhile in a separate saucepan heat remaining 2 tbsp of oil on medium heat. Add in white flour. Cook for about 2-3 minutes until mixture becomes a thick paste. Slowly add in condensed milk. Stir constantly until milk begins to thicken.
4) Pour thickened milk mixture into mushroom mixture.
5) Serve warm