1 lb. fresh mushrooms
4 c. chicken broth
2 tbsp. butter
3 tbsp. flour
2 c. heavy cream
2 tbsp. dry sherry or Cognac
1 1/2 tsp. salt
1/4 tsp. Tabasco pepper sauce

Remove stems from clean mushrooms. Chop stems and add to chicken broth in large saucepan. Simmer for 45 minutes, strain. Discard stems.

Mix butter and flour to paste; roll into tiny balls. Bring broth to boil; drop in balls and beat with whisk until absorbed and sauce is slightly thickened. Slice mushroom caps and add to broth; simmer 10 minutes.

Heat cream in saucepan; add sherry or Cognac. Add cream mixture to broth mixture. Season with salt and Tabasco. Heat just until hot and serve in heated bowls.