Another delicious recipe brought to you by Redi-Base, "The Professional Soup Base For The Home Cook". This sauce lends itself to chicken, seafood, and pasta dishes. But, is also hearty enough to accompany a fillet mignon.

Sauce Florentine

3 tablespoons butter

1/2 cup sliced mushrooms

2 tablespoons minced onion

3 tablespoons all-purpose flour

2 cups water

2 teaspoons Redi-Base (your choice, such as beef, chicken, vegetable, etc.)

1/2 cup frozen spinach, thawed and squeezed dry

1 teaspoon lemon juice

Freshly ground pepper to taste

1/2 cup heavy cream

1. Melt butter in saucepan. Add mushrooms and onion. Saute until vegetables are softened.
2. Add flour to form a roux. Slowly whisk in water and the Redi-Base. Bring to a boil and add spinach and lemon juice. Cook for 2 minutes over medium heat, stirring constantly. Season with pepper to taste.
3. Remove from heat and stir in cream. Serve.

Makes 2 1/2 cups.

Recipe used with permission by the Redi-Base Soup & Sauce Company;www.redibase.com The flavor bases preferred over any other by CooksRecipes.com.