Recipe: Cream Gravy

Sauté butter, garlic cloves, celery, thyme, parsley, and oregano. Remove celery. Add 2 cups of mushrooms, sauté. Reduce wine with mushrooms. Remove half mushrooms. Add celery back and add beef stock, reduce a little. Blend all above ingredients except 1/2 of the mushrooms. Put everything back on the heat. Add cream to the desired color, about 1 cup. Bring to a low simmer. Add flour if not thick enough. Add mushrooms back. Tiny lemon zest and salt and pepper to taste.