Melt butter in large heavy skillet on medium heat. Add leek and garlic. Cook over medium heat until leek is tender, about 8 minutes. Stir in mushrooms, parsley and thyme. Continue cooking about 10 minutes. Stir in wine, sherry, salt and pepper. Cook over medium heat, stirring occasionally, until liquid is reduced and thickened, about 10 minutes. Cool mixture slightly. Puree in blender or food processor until smooth. Place mixture in serving bowl; garnish with fresh herbs and carrots. Serve with toasted French bread slices.

Recipe Courtesy of The American Butter Institute.