8 oz. mushrooms
4 tbsp. butter
1 med. onion, chopped
1/4 c. flour
1 tsp. salt (opt.)
1/4 tsp. white pepper
1 can (10 3/4 oz.) condensed chicken broth
1 soup can water
1 c. half & half
1/4 c. cooking sherry (opt.)
1 tbsp. cornstarch (opt.)

Slice enough mushrooms to measure 1 cup. Chop remaining mushrooms. Cook and stir sliced mushrooms in 2 tablespoons butter in 3 quart saucepan over low heat until golden brown. Remove with slotted spoon. Cook and stir chopped mushrooms and onion with remaining butter until onion is tender.

Stir in flour, salt and white pepper. Cook over low heat, stirring constantly, about 1 minute; remove from heat. Stir in chicken broth and water. Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in half and half and sliced mushrooms.

If desired thicken by adding 1 tablespoon cornstarch dissolved in 1/4 cup cooking sherry. Best when served the second day after cooking.