1/4 c. butter
1/2 lb. fresh mushrooms, finely chopped
5 tbsp. flour
1/2 tsp. salt
1/2 c. finely chopped onion
1/8 tsp. pepper
1/8 tsp. nutmeg
3 c. chicken broth
3/4 c. light cream
1/4 c. dry sherry

In a large heavy saucepan, melt butter and add onion. Saute until tender, 5 minutes. Add mushrooms and cook, stirring constantly, about 5 more minutes. Remove from heat and stir in flour, salt, pepper and nutmeg. Stir until smooth. Gradually stir in chicken broth. Over medium heat, bring mixture to boil. Reduce heat and simmer for 5 minutes. Stir in cream and sherry; reheat gently. Serve hot sprinkled with parsley.