| 1 lbs. Of fresh mushrooms | 2 Tbsp. Butter |
| 2 tbsp. minced shallots | 1 tsp. minced garlic |
| 3 C. chicken broth | 1 cup heavy cream |
| salt and black pepper to taste. | |
| If you can get them add in some dried wild mushrooms | |
| Melt butter in deep sauce pan on medium heat. Trim and slice mushrooms. Add and raise heat slightly. Cook mushrooms for 10 minutes, stirring occasionally. When mushrooms begin to brown stir dried mushrooms into mix. Season with salt and pepper. Add shallots and garlic. Cook for about one minute. Add stock and reserved juice from dried mushrooms (if used) and bring to boil. Remove from heat. Stir in cream just before serving. Makes 4 servings. (c) |