Recipe - Creamy Mushroom Sauce

One fourth cup Finely chopped onion
One fourth cup Finely chopped carrot
2 Garlic cloves; minced
3 teaspoon Olive oil
One half teaspoon Curry powder
4 cup Chicken broth
1 Fresh rosemary sprig
2 cup Coarsely chopped mushrooms
1 tablespoon Minced shallot
1 teaspoon Fresh lemon juice
2 teaspoon Minced fresh tarragon or 1 t

Combine onion, carrot, 1 garlic clove and 1 One half tsp. olive oil in heavy
medium saucepan. Cook over low heat until veggies are tender, stirring
frequently, about 8 minutes. Add curry powder and saute 2 minutes. Add
stock and rosemary and bring to a boil. Reduce heat to medium and cook
until reduced to 2 One half cups, about 25 minutes. Strain through sieve set
over bowl, pressing on solids. Heat remaining 1 One half tsp. olive il in heavy
large nonstick skillet over mediumlow heat. Add mushrooms and cook until
almost no liquid remains in skillet, stirring frequently, about 10 minutes.
Increase heat to mediumhigh. Add shallot and remaining minced garlic and
saute 5 minutes. Add strained stock and boil until liquid is reduced to 2
cups, about 10 minutes. Transfer to blender and blend until smooth, about 2
minutes. Strain through a sieve, set over a saucepan. Mix in lemon juice.
Season to taste with pepper. (Can be prepared one day ahead. Cover and
refrigerate.) Bring sauce to a simmer, mix in tarragon and serve. Serve
over grilled pork, veal or chicken.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini