Wash mushrooms and chop coarsely.Heat the butter in a 3 quart saucepan. Saute the mushrooms about 5 minutes. Sprinkle the flour over to coat. Add the broth gradually, stirring constantly. Add the parsley and sherry. Bring to a boil. Remove from the heat and stir in the cream. (You may whirl in a blender at this point for a smoother texture, Some prefer just to leave as is).
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|Serving Size: 1 Serving (451g)|
|Recipe Makes: 4|
|Calories from Fat: 209 (64%)|
|Amt Per Serving||% DV|
|Total Fat 23.3g||31 %|
|Saturated Fat 14.3g||71 %|
|Monounsaturated Fat 6.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 71.3mg||22 %|
|Sodium 501.7mg||17 %|
|Potassium 641.4mg||17 %|
|Total Carbohydrate 16.4g||5 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 13.8g|
|Protein 7.9g||11 %|
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Calories per serving: 327
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