1/2 lb. fresh mushrooms
2 tbsp. butter
3 tbsp. finely chopped shallots
1 tsp. paprika
1/4 c. dry sherry
1 c. milk
1/2 c. heavy cream
Salt to taste
1/8 tsp. cayenne pepper

Cut the mushrooms into very thin slices. There should be about 4 1/2 cups. Heat the butter in a saucepan and add the shallots. Cook briefly and sprinkle with the paprika. Add the mushrooms and stir.

Sprinkle with the arrowroot or cornstarch and stir. Sprinkle with the sherry, stirring with a wire whisk. Add the milk, stirring rapidly with the whisk. When blended and smooth, add the cream, salt and pepper. Add the cayenne pepper and stir. Yield: about 3 cups.