Instructions: Melt the butter in a large saucepan or Dutch oven and saute the onion, garlic, scallions and ham for 5 minutes. Add the mushrooms, reduce the heat to medium and cook for for 2 minutes.

Blend in the flour and cook, stirring for 4 minutes, then add the Worcestershire sauce, beef stock, wine, thyme and bay leaf. Simmer until the sauce thickens, about 1 hour.

Before serving, remove the bay leaf and add the parsley. Season with salt and pepper to taste.

This recipe yields 3 cups.

Yield: 3 cups

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