Melt butter in large pot over medium-high heat. Add shallots and saute for 2 minutes until softened. Add mushrooms and thyme and cook 8 minutes. Sprinkle flour and cook 2 minutes, stirring constantly. Add broth and bring to a boil. Turn down to simmer, cover and cook 15 minutes.
Stir in heavy cream, sherry, salt and pepper, and bring to a simmer (do not boil). Mix in parsley and serve.
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|Serving Size: 1 Serving (2387g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 187 (54%)|
|Amt Per Serving||% DV|
|Total Fat 20.7g||28 %|
|Saturated Fat 10.6g||53 %|
|Monounsaturated Fat 4.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 53.4mg||16 %|
|Sodium 8876.2mg||306 %|
|Potassium 1493.3mg||39 %|
|Total Carbohydrate 22g||6 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 20.9g|
|Protein 16.8g||24 %|
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Calories per serving: 346
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