T. Mike Fletcher
Yield: 6 cups
2 tablespoons butter
3 tablespoons oil
2/3 cup diced onions
2/3 cup diced celery
2 tablespoons flour
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1/2 cup dry sherry
4 1/2 cups chicken broth
1 1/4 pounds assorted mushrooms
1 tablespoon lemon juice
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Frank’s hot sauce
Melt butter and oil together. Sauté onions and celery until translucent.
Add flour, thyme and basil; stir to make a roux. Cook 2 minutes.
Whisk in sherry. Add the remainder of the stock and whisk smooth. Add the remainder of the stock. Bring to a boil; reduce heat to a simmer.
Add the mushrooms and cook about 20 minutes, stirring occasionally. Add remaining ingredients and cook for about 10 minutes.
Cool. Store in refrigerator if not serving immediately.
