6 T butter
2 cups chopped chanterelles
2 T flour
4 cups hot milk
2 chicken bouillon cubes (or 1 can chicken bouillon)
salt and pepper to taste
1/4 cup sherry

Melt 4 T of the butter in a 2-quart saucepan. Over medium heat, saute the chanterelles for 10 minutes. Remove to a bowl. - In the same pan, melt remaining butter; add flour and blend until bubbly. Do not brown. Gradually add hot milk. Add bouillon cubes (or canned bouillon); stir occasionally with wire whisk until slightly thickened. - Add chanterelles and heat through; do not boil. Add sherry just before serving. Serve with hot crusty bread, green salad and chilled dry white wine.