Wild Mushroom Sauce

1/3 cup dried Porcini mushrooms ( or Morels)
1 cup warm water
2 shallots, minced
3 garlic cloves, minced
3 T olive oil
2 C dry white wine
2 cans condensed chicken broth
2 T tarragon
1 T chervil
1 T Dijon mustard
pinch of thyme, if possible
pinch of ground rosemary, if possible
1 tsp worcestershire sauce
1 pint heavy cream

Soak wild mushrooms in warm water for 1/2 hour. Cover and refrigerated the night before making sauce. ( if in a hurry, mushrooms may be soaked and unrefrigerated 1/2 hour before making sauce.
Remove mushrooms from liquid, saving liquid. Finely chop mushrooms.
In a large frying pan, add olive oil, shallots garlic and mushrooms. Sauce over medium high heat until shallots are lightly browned. Pour wine into pan to deglaze and reduce by 1/2 volume.

Add mushroom juice and chicken broth, then herbs, Worcestershire and mustard.
boil over high heat and reduce volume by 2/3. Then add heavy cream and continue to reduce until flavor is nicely concentrated, adding seasoning salt and more herbs as desired.