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.