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.