• 1 pound mushrooms
• 1 medium white onion
• 2 garlic cloves
• 1/2 bunch marjoram
• 8 oz chicken stock
• 4 oz heavy cream
• salt and pepper
• 1/2 cup vegetable oil
• 2 tablespoons flour
• water

Thinly slice the mushrooms and the onion. Heat a frying pan with oil until very hot. Add the mushrooms and sauté until lightly browned. Add the onion and sauté for an additional five minutes. Add the chicken stock, cream, garlic and a dash of salt and pepper and cook for 20 minutes over a low heat. Chop the marjoram and add it to the sauce. Make a paste with flour and water and add to the sauce until desired thickness is reached. Serve with Bread Dumplings.