Ingredients:
2+4 Tbsp butter
1 shallot, chopped
3 ribs celery, chopped
1 carrot, julienned
1 lb mushrooms, sliced
4 sprigs fresh thyme
4 Tbsp all-purpose flour
Salt & pepper to taste
4 C chicken broth
6 sage leaves, julienned
1 C heavy cream
1. In large pot, melt 2 T butter over medium heat. Add shallot, celery and carrot. Sauté until soft. 2. Add mushrooms to pot. Cook until they start to brown. Sprinkle in thyme. Sauté 1 min. 3. Remove sauté from pot and keep warm. Optional: Deglaze with splash of white wine and add to sauté mix.
4. Melt 4 T butter in pot. Stir in flour and cook to a roux (Approx 10 mins).
5. Mix sauté back into pot and coat with roux. Add salt and pepper to taste. 6. Slowly pour in broth, stirring constantly. Add sage. Simmer for 10 mins until thickened. 7. Stir in heavy cream. Heat until desired thickness.