1 lb. mushrooms
1 sm. onion, grated
butter
1/4 c. flour
1 tsp. salt
1/8 tsp. pepper
4 c. milk
1/2 c. chicken stock
1/4 c. sherry

Slice and reserve 6 mushrooms. Chop remainder, including stems. Cook with onion in 1/4 cup butter 10 minutes. Blend in flour and seasonings. Add milk and chicken stock and cook until thickened, stirring occasionally. Add sherry. Garnish with sliced mushrooms, cooked in small amount of butter. Makes about 1 1/2 quarts.