Sherry Cream Sauce

Yield: 4 Servings

1/2 c Butter
1 ts Salt
1/2 ts Pepper, white
1/2 c Flour
2 tb Juice, lemon
2 c Stock, chicken
1/2 c Sherry
1 c Cream, heavy

Scald heavy cream. Melt butter in skillet. Add lemon juice to salt, pepper, and flour, then enough chicken soup to make flour mixture liquid. Stir into butter, add rest of soup, and cook over medium low heat until sauce thickens. Add sherry and heavy cream. Wonderful over mushrooms or other vegetables as a 2-crust vegetable pie. Bake at 425 for 10 minutes, then 350 for 20 minutes.

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