1/4 cup butter or margarine 1/4 cup all-purpose flour 2 cups chicken broth 1/2 teaspoon salt 1/4 teaspoon pepper 1 to 2 bay leaves 2/3 cup finely chopped celery 1/4 cup finely chopped onion 3 tbsp cooking oil 4 to 5 cups sliced fresh mushrooms (about 1 pound) 2/3 cup half-and-half cream or milk
Makes 4 servers.
In a 2-qt. saucepan, melt butter; stir in flour until smooth. Gradually stir in broth until smooth. Add salt, pepper and bay leaves. Simmer, uncovered, for 15 imuntes, stirring occasionally. Meanwhile, in another saucepan, saute the celery and onion in oil until tender. Add mushrooms; cook and stir until tender. Add to broth mixture; bring to a boil. Reduce heat; simmer, uncovered for 15 minutes, sitrring occasionally. Add cream; heat through. Discard bay leaves.
Source: Tast of Home, Oct./Nov. 1996