Fresh Mushroom Soup

Recipe by: Jeanne Jahn - Illinois
Servings: 4

8 oz. fresh white mushrooms, cleaned and sliced
1 tbsp. onion, chopped fine
1 tbsp. dry celery leaves (or to taste)*
1/4 to 1/2 cup flour (adjust to the consistency of thickness you like your soup)
4 1/2 cups milk
1 tbsp. chicken bouillon crystals

Sauté mushrooms and onion in margarine until tender. Add the celery flakes and stir together. Lift the mushrooms out of the margarine; set aside. Add enough more margarine to stir the flour into. Add the milk slowly, stirring as you go, so as to get a nice smooth creamy soup. After it bubbles up well and is thickened the way you like it, add chicken bouillon crystals. Stir well and add the mushrooms. Cook together briefly and serve.

Note: I use either 1 or 2 percent milk. If you like more mushrooms, add more. A few parsley flakes sprinkled on top adds color and flavor also.

* You can use fresh celery, slice it fine and sauté with mushrooms and onion.

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