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Sherry Mushroom Cream Sauce


2 tablespoon butter
1 1/2 cups mushrooms, sliced
2 tablespoon flour
1 cup light cream
2 tablespoon whipping cream
2 tablespoon sherry
Salt and pepper

Melt the butter in a saucepan and sauté mushrooms for two to three minutes. Stir in flour, then gradually pour in the light cream stirring continuously over medium heat until thickened. Stir in the whipping cream and sherry, and season with salt and pepper to taste.

Makes about 2 1/2 cups.




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