Porcini Mushroom Sauce

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2 tablespoons dried porcini mushrooms (about 1/8 ounce)

1/3 cup boiling water

2 teaspoons butter

1/4 cup finely chopped shallots

1/4 cup medium dry sherry

1 1/4 cups Rich Turkey Stock

1/2 teaspoon minced fresh or 1/4 teaspoon dried thyme

1 tablespoon quick-mixing flour (such as Wondra or Pillsbury Shake and Blend)

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

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