Ingredients
1/4 cup butter, cubed1/4 cup all-purpose flour2 cup chicken broth1/2 teaspoon salt1/4 teaspoon pepper1 to 2 bay leaves2/3 cup finely chopped celery1/4 cup finely chopped onion3 tablespoons vegetable oil4 to 5 cups sliced fresh mushrooms (about 1 pound)2/3 cup half-and-half cream or milk
Preparation
In a 2-qt. saucepan, melt butter; stir in flour until smooth. Gradually stir in broth until smooth. Add salt, pepper and bay leaves. Simmer, uncovered, for 15 minutes, stirring occasionally.
Meanwhile, in another saucepan, saute 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. Discard bay leaves.
