• 1/4 cup butter, melted and slightly browned
• Sauté 1/2 small onion cut in semi rounds and 2 lbs. of your choice of sliced mushrooms until all tender and liquid evaporated.
• Add about 6 cups chicken or vegetable stock, 1/2 cup good sherry and bring to a boil. Let it reduce by half.
• Now add 1/4 cup Goose Poop horseradish mustard and 1 cup heavy cream. 
• Heat through, garnish with chopped parsley and serve with crusty bread!

ubmitted By Todd Eller Sluss