1/2 cup butter — unsalted
3 cups mushroom — sliced
4 tablespoons flour
1/4 teaspoon dry mustard
1 teaspoon salt
2 1/2 cups nonfat chicken broth
2 cups cream
1/4 cup chives — chopped
1/4 cup sherry
sour cream & flat-leaf parsley — garnish
Melt butter in large saucepan over medium heat. Add mushrooms and saute until j ust tender. Add flour, mustard and salt, stirring constantly for one minute or less. Flour should not brown or burn. Add broth and cook uncovered until mixtur e thickens. Stir in cream gradually and add chives. Heat thoroughly but do not boil. Add sherry just before serving.
Garnish with sour cream and top with a sprig of parsley.