Instructions: In a food processor, chop mushrooms very fine. Place in a soup kettle with broth and onions. Simmer, covered, 25 to 30 minutes.

Meanwhile, melt butter in a 2-quart saucepan over medium heat. When bubbly, stir in flour with a whisk. Cook and stir 3 minutes.

While roux cooks, bring milk just to a boil. When roux is done, add milk all at once, stirring or whisking vigorously until smooth. Cook and stir white sauce over medium heat 5 minutes, until thickened and smooth.

Stir in cream. Add to broth mixture, stirring with a spoon until smooth. Season to taste with salt and pepper. Add sherry and heat through.

This recipe yields 4 quarts.

Yield: 4 quarts

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