1/4 c. butter
1 lb. mushrooms, thinly sliced
2 shallots, finely chopped (about 1/4 c.)
1 tbsp. flour
1/2 tsp. each salt & dried savory
Pinch white pepper
2 tsp. tomato paste
2 c. rich beef broth or 1 (14 1/2 oz.) can regular strength beef broth
1 tbsp. lemon juice
2 c. half and half
2 tbsp. dry vermouth

1. In a 3 quart pan over moderately high heat, melt butter. Add mushrooms and shallots and cook, stirring often, until mushrooms brown lightly and most of their liquid is gone.

2. Sprinkle with flour, salt, savory, and pepper. Add tomato paste; stir mushrooms to coat with added ingredients. Remove from heat and gradually blend in beef broth. Bring to a boil, cover, reduce heat, and simmer for 20 minutes.

3. Puree mushroom mixture in blender or food processor until smooth, mixing in lemon juice at end. Return to cooking pan, blend in half and half and stir often over medium heat until steaming. Do not boil. Taste and add salt if needed.

4. Add vermouth and serve at once. Makes about 5 cups, 4 servings.