CREAMY MUSHROOM SAUCE

      Title: CREAMY MUSHROOM SAUCE
  Categories: Sauces
       Yield: 1 Servings
  
     1/4 c  Finely chopped onion
     1/4 c  Finely chopped carrot
       2    Garlic cloves; minced
       3 ts Olive oil
     1/2 ts Curry powder
       4 c  Chicken broth
       1    Fresh rosemary sprig
       2 c  Coarsely chopped mushrooms
       1 tb Minced shallot
       1 ts Fresh lemon juice
       2 ts Minced fresh tarragon or 1 t
  
   Combine onion, carrot, 1 garlic clove and 1 1/2 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 1/2 cups, about 25 minutes. Strain
   through sieve set over bowl, pressing on solids. Heat remaining 1 1/2
   tsp. olive il in heavy large nonstick skillet over medium-low heat.
   Add mushrooms and cook until almost no liquid remains in skillet,
   stirring frequently, about 10 minutes. Increase heat to medium-high.
   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.
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