Ingredients:
1/2 lb. mushrooms; 3 T. butter; 1 medium onion, minced; 3 T. flour; 2 C. chicken broth; Dash salt and pepper; 8 oz. heavy cream; 2 T. dry sherry
Preparation:
In a saucepan, melt butter and saute onions until tender; add mushrooms (slice caps and stems). Stir often. Stir in flour, then gradually add broth and salt and pepper. Simmer 30 minutes over low heat. Stir in heavy cream and sherry; reheat but do not boil.
