• 2 Tbs unsalted butter
  
• 12 ounces fresh mushrooms, sliced
• 2 tablespoons all-purpose flour
• 1 3/4 cups chicken or vegetable broth
  
• 1 cup half and half cream
• 1 tablespoon cornstarch or arrowroot
• 1/4 cup dry sherry or white wine
• 1/2 cup whipping cream 11
• freshly ground black pepper

Melt butter in a saucepan on medium heat. Add sliced mushrooms and sauté 5 minutes. Stir in flour and cook, stirring, for 30 seconds. Gradually whisk in broth and light cream. Cook, stirring constantly, until thickened and gently simmering, 2 to 3 minutes. Combine cornstarch and sherry/wine. Add to pan, along with whipping cream. Simmering, 2 to 4 minutes Stirring occasionally.