Ingredients

• 1 lb. Kennett Square "cream" mushrooms
• 1/2 stick of butter
• 2 tbsp. flour
• 1 qt. chicken stock
• 1 qt. heavy cream
• cognac to taste
• salt & white pepper to taste

Directions

1. Chop the mushrooms into a fine dice. Place in a large sauce pot with the butter and saute until most of the liquid in the mushrooms is “cooked off”. Sprinkle the flour over the mushroom mixture. Stir while cooking for a few minutes, then add the chicken stock and mix well.

2. Allow the mixture to reduce over a medium flame to half its original volume (about 1/2 hour). Refrigerate until just before dinner.

3. Before serving, heat mixture while adding the heavy cream. Add cognac and salt & white pepper to taste.

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