Serves:

Ingredients:

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

Method:

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.