• 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
  • Directions

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

    Serves 6

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