2 tablespoons olive oil
1 large onion-finely chopped
1 carrot-thinly sliced
3 cloves garlic-minced
1 lb. Cremini mushrooms-thinly sliced
3/4 Shiitake mushrooms-thinly slice (discard caps and stems)
3 tablespoons white wine or broth
2 cups chicken broth
1/2 cup water
1/2 teaspoon each salt and pepper
1 tablespoon cornstarch with 2 tablespoons water
In dutch oven or large sauce pan, heat oil over medium High heat. Add onions, carrots and garlic and cook, stirring frequently until onions are tender 7 minutes. Stir in Cremini and Shiitake mushrooms, cover and cook—stir frequently until mushrooms are softened, about 5 minutes.
Add sherry, increase heat to high and cook until sherry has evaporated–1 minute. Reduce to a simmer cover and cook until richly flavored–7 minutes. Stir in milk and bring to boil—add cornstarch mixture and cook stirring constantly–1 minute more.
Lodge Pre-Seasoned Cast-Iron Dutch Oven with Dual Handles, 5-Quart