6 tbsp. butter
1 lb. fresh mushrooms
1 chopped onion
4 tbsp. flour
2 1/2 c. chicken stock
2 1/2 c. half and half
1/2 c. sherry
8 dashes bitters
Salt and pepper

Wash mushrooms, sliced lengthwise very thin. Melt butter in 2 quart Dutch oven. Brown mushrooms and onion. Add flour, stirring quickly. Blend in chicken stock. Stir and cook gently for 10 minutes. Add cream and simmer gently for another 10 minutes. Add sherry and bitters last. Thin with additional cream if necessary. Season to taste. Serves 4-6.