1/2 cup butter
1 lb. fresh mushrooms sliced
3/4 cup chopped onion
1/2 cup chopped celery
1/2 cup flour
1/2 tsp. salt
2 cups milk
2 cups chicken broth
In a 3-quart saucepan over medium high heat, melt butter. Add mushrooms, onions and celery. Cook until vegetables are tender and lightly browned. Stir in flour until well blended. Gradually stir in milk, then chicken broth and salt. Reduce heat to medium. Cook 20 minutes or until soup is slightly thickened, stirring occasionally. Makes 8 cups.
-compliments of Jean Tomasetti
