Cuisinart HB154PCJU, Instructions Manual

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tbsp of flour and stir for approximately 1 minute. Stir in 2 tbsp of sherry, dislodging any
flavourful brown bits that remain on bottom of pan.
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Add 110ml of the stock if necessary. Add the reserved cooked mushrooms, salt, thyme, 110ml
mushroom soaking liquid, and remaining stock to the sauté pan. Bring mixture to a boil and then
reduce to a simmer. Simmer for approximately 20 to 30 minutes.
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Insert the hand blender into the mixture ensuring the protective anti-splash guard is submerged.
Carefully blend using a circular motion, moving the blender over the surface of the pan and
through the gravy. Serve immediately or store sealed in the fridge for up to 5 days.