1 lb. fresh mushrooms
1 qt. chicken broth
1 med. onion, chopped
7 tbsp. flour
3 c. milk
1 c. heavy cream
1 tsp. salt
Tabasco sauce
2 tbsp. sherry

Wash the mushrooms and cut off stems. Slice 6 caps and reserve. Discard any dried ends from the stems. Grind or chop the remaining caps and stems very fine. Simmer, covered in the broth with the onion 30 minutes. Saute the reserved sliced caps in one tablespoon of the butter and reserve for garnish. Melt the remaining butter in saucepan, add the flour and stir with a wire whisk until blended. Meanwhile bring the milk to a boil and add all at once to the butter- flour mixture, stirring vigorously with the whisk until the sauce is thickened and smooth. Add the cream. Combine the mushrooms-broth mixture with the sauce and season to taste with salt, pepper and Tabasco sauce. Reheat and add the sherry before serving. Garnish with sauteed sliced mushrooms. Good Luck.