2 lbs. mushrooms
8 c. chicken broth
1/4 c. butter
4 tbsp. flour
1/8 tsp. basil
Dash of salt
Dash of pepper
1 c. heavy cream
1/2 c. dry sherry

1. Remove mushroom stems, chop and place the stems in a pan with the chicken broth. Bring to a boil, lower flame and simmer for 25 minutes. Strain and set aside.

2. Slice the mushroom caps and saute in butter until brown. Add the flour, basil, salt and pepper. Stir in the chicken broth and bring to a boil. Lower flame and simmer for 5 minutes. Add the cream and sherry. Cook until hot. Serves 8.