Turkey Stroganoff

1 tablespoon butter
1 cup sliced fresh mushrooms (1/4 pound)
1 large onion, sliced,2 cups
2 tablespoons cornstarch
2 cups fat-free chicken broth
1 tablespoon tomato paste
1 teaspoon paprika
1/2 teaspoon dried basil, crushed
1/4 teaspoon ground nutmeg
1 1/2 lbs cooked turkey breast, cubed
3 tablespoons dry sherry
3/4 cup light sour cream

Melt the butter in a large skillet.
Add the onion and sliced mushrooms and cook until the onion is soft and translucent, about 12 minutes.
Add the cornstarch to 1/2 cup of the chicken stock and stir until completely dissolved.
Stir in the remaining chicken stock, tomato paste, paprika, basil and nutmeg, and simmer for 10 minutes.
Add the turkey and sherry, and simmer until heated through.
Stir in the sour cream and serve immediately.