1 pound mushrooms, sliced
1 onion, medium chopped
1 cup cream, heavy or half and half
1 quart chicken broth
7 tablespoons butter
3 cups milk
white pepper
sherry, to taste
Chop mushrooms fine; save some for garnish and simmer with onion for 30 minutes in broth. Melt 6 tablespoons of butter in a small saucepan. Add flour and stir with whisk until blended. Bring milk to a boil and add it to the roux. Add cream, stir until thickened. Add broth and with vegetables. just before you serve, season and add sherry to taste.
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