1/2 lb. fresh mushrooms, cleaned & trimmed
3 c. water
3 tbsp. butter
2 cloves garlic, minced
1/2 tsp. dried thyme
1/2 sm. onion, finely minced
3 tbsp. flour
1 3/4 c. milk
3 tbsp. dry sherry (opt.)
Salt & pepper to taste

Cut mushrooms. Combine with water. Boil, reduce heat, simmer gently, uncovered, about 45 minutes. Drain, reserve broth for later. Puree mushrooms in blender using broth to moisten.

Saute garlic, thyme and onion in butter. Add flour and stir to make roux. Cook this a few minutes, stirring, then whisk in 1 3/4 cups mushroom broth. Simmer about 15 minutes. Heat milk and add sherry. Season. Add mushroom puree. Heat through and garnish with chopped fresh parsley. Serves 6 to 8.