1/4 c. sweet butter
3/4 c. chopped green onions
2 c. chopped fresh mushrooms
2 tbsp. flour
1 c. heavy cream
1 c. chicken broth, hot
1/4 tsp. salt
1/8 tsp. pepper
Jigger of dry sherry

Saute onion in butter. Add mushrooms and cook 2 minutes. Add flour and cook 3 minutes. Remove pan from heat and add hot stock and cream, stirring with whisk. Bring back to boil over moderate heat. Whisk 5 minutes. Season to taste with salt and pepper. Best made ahead and reheated slowly. Add dry sherry during reheat stage. Can be frozen. You may also substitute carrots, broccoli or cauliflower.