1/2 c. (1 stick) butter
2 lb. mushrooms, thinly sliced
4 c. chicken stock (preferably homemade)
1/2 c. dry Sherry
1 Tbsp. Dijon mustard
Salt and freshly ground pepper
1 c. whipping cream

Melt butter in heavy large saucepan over medium-high heat and cook until lightly browned. Add mushrooms and cook until liquid evaporates, stirring frequently, about 10 minutes. Add stock, Sherry and mustard and simmer briskly 10 minutes. Season with salt and pepper. Add cream and warm through. Serve immediately.