| | Directions | | In a 2-quart saucepan, melt butter. Stir in flour until smooth. Gradually stir in broth until smooth. Add salt and pepper. Simmer, uncovered, for 15 minutes, stirring frequently. In another saucepan, sauté 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, stirring occasionally. Add cream; heat through. Serves 4. |
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| Ingredients | | - |  | 1/4 cup butter |
| - | | 1/4 cup flour |
| - | | 2 cups chicken broth |
| - | | 1/2 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
| - | | 2/3 cup finely chopped celery |
| - | | 1/4 cup finely chopped onion |
| - | | 3 tablespoons cooking oil |
| - | | 4 cups sliced fresh mushrooms (1 lb) |
| - | | 2/3 cup Half and Half or milk |
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