Mushroom Gravy

2 tablespoons butter
6 ounces fresh shiitake mushrooms, stemmed, sliced
2 T. all purpose flour
2 cups (about) canned low-salt chicken broth
1/4 cup whipping cream
chopped fresh thyme, chopped fresh tarragon, or chopped fresh rosemary (optional)

Melt the butter, add the mushrooms and saute until they are cooked through. Add the flour and mix in well with the butter. Add the chicken broth and cook stirring until the gravy has thickened. Add the cream and herbs, if using, and reheat.