1/4 c. butter
1 lb. mushrooms, washed and sliced
3 shallots, minced
1/4 c. flour
1/2 tsp. salt
Dash of cayenne pepper
1 c. chicken broth
3 c. half and half cream (milk can be substituted or you can use half milk and half cream)
1 tbsp. dry sherry (or lemon juice)
Salt and pepper to taste
Lemon slices
Fresh parsley

Melt butter in saucepan. Cook mushrooms and shallots until tender, about 10 minutes. Add flour, salt and cayenne. Gradually stir in broth and half and half. Cook, stirring about 5 minutes. Add sherry or lemon juice and season to taste. Garnish with lemon slices and parsley. 4 servings. (Can be doubled or tripled.)