Ingredients
1/4 oz of dried mushrooms
1 1/2 c. yellow onions, minced
3 T. butter
8 oz fresh mushrooms, medium dice
1 T. fresh tarragon, chopped
1 T. fresh oregano, chopped
1/4 c. flour
1 qt. chicken stock
1/2 c. heavy cream
2 T. dry sherry
Preparation
Set a medium saucepan over medium high heat and sweat onions in butter. When onions are transluscent add the mushrooms, mushroom powder, tarragon and oregano. cook for a few minutes and add flour. Stir continuously for about 3 minutes. Add COLD chicken stock, 1 cup at a time stirring continuously to prevent lumps. Bring to boil over high heat and reduce to simmer for 20 minutes. Add cream and sherry and serve.
