Ingredients
1/4 c butter melted
1/2 lbs sliced fresh mushrooms of any type
1/3 c finely chopped onion
1-2 T fresh lemon juice
4 T flour
4 c chicken broth
2 c half and half
3-4 T sherry (use good drinkable sherry)
salt and pepper to taste
Preparation
Melt butter in stock pot. Add mushrooms and onions and saute until mushrooms release their juices and onions are transparent.
Sprinkle with lemon juice and blend in the flour to make a roux.
And flour and blend until combined with liquid. To make without flour/gluten, substitute corn starch in the same amount.
Stir in chicken broth and cook until it starts to thicken.
Add sherry and half and half.
Season with salt and pepper. I always add a little more lemon juice and sherry than the recipe calls for so season to take with these ingredients as well.
Garnish with freshly chopped parsley if desired.
