1 lb. fresh mushrooms, sliced
4 tbsp. butter, divided
1/2 c. finely chopped onion
3/4 tsp. salt
Dash black pepper
3 tbsp. flour
10 1/2 oz. can chicken broth
2 tbsp. dry sherry
2 c. Half & Half
1/4 tsp. nutmeg
Chopped fresh parsley

Rinse, pat dry and slice mushrooms. Melt 2 tablespoons butter in a large skillet. Add mushrooms and onions and saute for 4 to 5 minutes, stirring constantly. Sprinkle with salt and pepper. Set aside. In a medium sauce pan melt remaining 2 tablespoons butter. Stir in flour and cook until bubbly and lightly browned. Remove from heat and gradually pour in broth. Add sherry and cook until thickened, about 5 minutes, stirring constantly. Then gradually add Half & Half and the sauteed mushrooms. Heat until hot but do not boil. Stir in the nutmeg and garnish with parsley. Makes 6 servings.