1 lb. fresh mushrooms
1 qt. chicken broth
1 med. onion, chopped fine
7 tbsp. butter
6 tbsp. flour
3 c. milk
1 c. heavy cream
1 tsp. salt
White pepper
Tabasco sauce
2 tbsp. sherry

Wash mushrooms, remove stems. Slice 6 caps and reserve. Cut dried ends from stems. Chop remaining caps and stems very fine. Simmer, covered in broth with the onion 30 minutes. Saute reserved caps in 1 tablespoon butter and reserve as garnish. Melt remaining butter and whisk in flour until blended. Bring milk to boil and add all at once to flour mixture whisking vigorously until sauce is thickened and smooth. Add cream and whisk. Combine mushrooms broth and flour sauce mixture and season to taste with salt, pepper and Tabasco sauce. Reheat before serving. Add sherry and garnish bowls with sliced mushrooms.

Makes 2 quarts can be cut in half. 4 drops Tabasco, 1/4 teaspoon salt, 1/4 teaspoon pepper recommended seasoning.