Servings: 4

Ingredients:
8 oz. fresh white mushrooms, cleaned and sliced
1 tablespoon onion, chopped fine
1 tablespoon 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

Preparation:
Saute 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, stir well and add the mushrooms. Cook together briefly and serve.

Note: If you like more mushrooms, add more. A few parsley flakes sprinkled on top adds color and flavor also.