Cream of Mushroom Soup

Serves: 4-6

Ingredients

• 2 sticks margarine
• 3/4 pounds sliced mushrooms, divided
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped celery
• 2 tablespoons beef base (see note)
• 3/4 teaspoons garlic powder
• 1/4 teaspoon ground black pepper
• 3/4 teaspoons celery salt
• 1/4 cup chopped green onions
• 2 tablespoons sherry
• 6 cups water
• 1/4 pound flour (1 scant cup)
• 1 cup whipping cream

 Directions

1. Over medium heat, melt 1 stick margarine. Add 1/2 pound of the mushrooms, onion, celery, beef base, garlic powder, pepper and celery salt. Cook until mushrooms give up their juices, about five minutes.
2. Add green onions and sherry and cook briefly. Add water and simmer the soup for 30 minutes.
3. Over medium heat, melt second stick of margarine. Slowly whisk in flour to form a roux. Cook the roux for at least five minutes. Slowly add to the soup, whisking well to eliminate any lumps. Simmer until thickened.
4. Add whipping cream and remaining sliced mushrooms and heat through.

Note: If you cannot find beef base, eliminate it and the water, and instead use six cups of quality, low-sodium beef stock.