FoodRecipesSoups
1 pound fresh mushrooms
1 large onion, diced
2 ribs celery with leaves
1 cup water
2 teaspoons salt
6 tablespoons butter
1/4 cup flour
6 cups milk
1/4 teaspoon pepper
Wash mushrooms a few at a time under running cold water. Chop mushrooms
with stems finely. In large soup pot, melt butter; add diced onion and chopped
celery; saute slowly for 5 minutes. Add mushrooms; stir with vegetables
5 minutes longer. Add water and salt. Cover and cook slowly for 15 minutes.
Mix flour with some milk until smooth. Add to cooked mixture with rest
of milk. Boil gently and stir until mixture thickens. Add pepper to taste
for seasoning. Serve hot.