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Enjoy this modern soup recipe.


  • 4 celery tops with leaves

  • 2 1/2 cups chicken broth (fresh
  • or canned)

  • 1 1/2 pounds fresh mushrooms
  • 4 tablespoons butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon
  • white salt
  • 3 teaspoons
  • cornstarch
  • 1/3 cup milk
  • 2 cups light cream


Combine celery and chicken broth in a saucepan. Bring almost to the boiling point. Lower heat; cover and simmer 15 minutes. After washing, saute mushrooms lightly in butter and chop in a blender with strained broth, salt, and pepper. Place mixture in a heavy saucepan over low heat until hot but not boiling. To thicken, mix until smooth cornstarch, milk, and cream and add slowly to the above mixture.

Serves 6