Ingredients

• 1/2 Cup of Butter
• 1/4 Cup of Flour
• 2 lbs Mushrooms (1 Finely chopped, 1 roughly chopped)
• 4 Cups chicken Stock
• 4 Cups of Half and Half Cream
• 1/4 Cup sherry
• Salt and Pepper
• 1 Tbsp Fresh chopped Parsley
• 1 Tbsp Fresh chopped Basil

Directions

1. Melt Butter in a soup pot on low heat

2. add onions and a little salt, saute until onions are translucent

3. add mushrooms and sautee for ~ 5 mins

4. add flour a bit at a time, to prevent lumps

5. add broth slowly

6. bring to a boil, reduce and simmer for 5 mins until slightly thickened.

7. add cream, parsley, basil and pepper

8. simmer for 10 mins

9. add sherry

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