1 c. sliced leeks
1/4 c. dry white wine
1 c. sliced shitake, oyster, or morel mushrooms
1 tsp. fine herbs, crushed
1/2 c. whipping cream
1 c. butter
2 tsp. lemon juice
1 tsp. instant chicken bouillon granules
1 tsp. pepper

In saucepan combine leeks, mushrooms, wine and fine herbs. Bring to boiling, reduce heat. Simmer, uncovered, 5 minutes or until most of the liquid is evaporated. Stir in whipping cream.

Add butter, a little at a time, stirring until melted. Do not boil. Stir in lemon juice, bouillon granules and pepper. Keep sauce warm for up to 30 minutes. Serve with roast. Makes 2 cups.