Rich, light and delicate. Addicting.
1 pd mushrooms - sliced
2 T onion - chopped
2 T butter
2 T flour
2 cups chicken broth
1 pint heavy cream
1/2 t salt
1/4 t pepper
lemon juice
sherry
parsley
saute' mushrooms and onions in butter over medium heat until limp.
lower heat then add flour - one half tablespoon at a time - stirring constantly to a roux.
add chicken broth slowly - stirring to mix.
turn heat up to medium and bring to a gentle simmer.
cover with lid slightly a skew.
let simmer for 30 minutes.
lower heat add cream, salt and pepper.
add lemon juice and sherry to taste.
stir - re-heat and serve.
AnyeMarie
