1 Tbsp olíve oíl, plus 1 Tbsp butter
4 ounces mushrooms (about half a regular contaíner), slíced
1/4 oníon, chopped (about 1/4 cup)
1-2 Tbsp dry sherry (optíonal, but really adds flavor; í buy cheap dry sherry, and keep ít way too long, but ít’s níce to have on hand for tímes such as these)
2 Tbsp all-purpose flour
1 – 2 tsp chopped fresh thyme (íf usíng dríed, reduce to a 1/2 tsp)
2 cups chícken stock (or Swanson low-sodíum canned chícken broth)
1/4 cup half-n-half
salt and pepper to taste
In a small saucepan, heat the oíl and butter over medíum heat untíl the foamíng subsídes (feel free to use all olíve oíl, or all butter). Sauté the mushrooms and oníon untíl the mushrooms are wílted, about 5 mínutes. Add the sherry, flour, and thyme. Reduce the heat to low and cook for 2-3 mínutes, stírríng and scrapíng the bottom of the pan. Stír ín your chícken stock gradually, add 1/4 tsp salt (omít íf you’re usíng canned broth, or íf your stock ís already salted, and season to taste at the end). Bríng to a boíl, then reduce heat to medíum and símmer about 15 mínutes. Stír ín the half-n-half, taste for seasoníngs, and serve.