Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    chipotle peppers
   2      tablespoons   shallots -- minced
   1      tablespoon    olive oil
   1      tablespoon    butter
   2      tablespoons   flour
     1/2  teaspoon      dried sage
   1      teaspoon      dried thyme
   1      cup           milk
     2/3  cup           chicken broth or turkey drippings
     1/4  cup           cream
   1      teaspoon      salt

Preparation:

Rinse chilies. Pour boiling water over them and let sit for 1 hour. Puree them with 2-4 Tbs. of the water. Sauté the shallots in the oil. Add flour and cook until lightly browned. (Roux) Stir in herbs and slowly whisk in milk and broth. Simmer 5 minutes and add cream. Simmer 15 minutes. Add chipotle puree and salt. Simmer 5 minutes.