Creamy Mushroom Soup

• 2 (12 oz.) pkg. fresh mushrooms
• 1/2 c. celery, minced
• 1/4 c. flour
• 1/2 tsp. salt
• shake of Worcestershire sauce
• 1 (10 oz.) can condensed chicken broth
• 5 Tbsp. butter
• 1 medium onion, chopped
• 2 Tbsp. parsley, crushed
• 1/4 tsp. pepper
• 1 1/2 c. milk
• 1 c. half and half

1. Chop half of the mushrooms.
2. Slice remaining half of mushrooms.
3. In a 3-quart saucepan over medium heat, melt 2 tablespoons butter; add sliced mushrooms.
4. Cook until tender. Remove mushrooms from saucepan.
5. In same pan, over medium heat, melt remaining 3 tablespoons butter and add chopped mushrooms, celery and onions; cook until tender.
6. Stir in flour, salt and pepper until smooth.
7. Cook, stirring constantly, 1 minute. Gradually stir in milk, chicken broth, parsley flakes and Worcestershire sauce.
8. Cook, stirring constantly, until mixture boils and thickens.
9. Stir in half and half and sliced mushrooms. Lower heat and cook until thoroughly heated.
10. Makes 6 (1 cup) servings.

fresh mushrooms, celery, flour, salt, worcestershire sauce, condensed chicken broth, butter, onion, parsley, pepper, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=111958 (may not work)