4 1/2 cups chicken stock or canned unsalted broth
1/3 cup butter
1/3 cup finely chopped onion
1/4 cup finely chopped celery
6 tablespoons flour
1/2 teaspoon dried thyme, crumbled
1/2 teaspoon dried basil crumbled
1/2 cup dry sherry
3 bay leaves
1 1/4 lbs. mushrooms, sliced
1 cup whipping cream.
1 tablespoons fresh lemon juice
1 1/4 teaspoons salt
1/4 teaspoon ground white pepper
1/4 teaspoon Worcestershire
1/8 teaspoon hot pepper sauce
Bring stock to boil in medium pan. Cover and set aside.
Melt butter in large pan over medium heat. Add onion and celery and saute until translucent, about 5 minutes. Add flour, thyme and basil and stir 4 minutes. Whisk in sherry. Mix in hot stock and bay leaves and bring to boil.
Reduce heat and simmer 3 minutes, stirring constantly. Add mushrooms and cook 20 minutes, stirring occasionally.
Ladle into soup bowls and serve.