Kelle'S Cream Of Mushroom Soup

• 6 Tbsp. butter
• 2 c. sliced fresh mushrooms
• 1/2 c. minced celery
• 1/2 tsp. garlic salt
• 1/2 tsp. salt
• 1/2 to 3/4 tsp. white pepper
• 1/3 c. flour
• 2 pkg. chicken bouillon (Herb-Ox brand)
• 3 1/4 c. hot water
• 1 1/2 c. half and half
• 1 Tbsp. cornstarch

1. In Dutch oven, melt butter over medium heat.
2. Add celery and cook until almost tender.
3. Add mushrooms and continue cooking until all tender.
4. Add garlic salt, salt and white pepper.
5. Add flour a little at a time while stirring and cook for a few minutes (to cook out flour taste) while stirring constantly.
6. Mix bouillon with hot water.
7. Slowly add to mushroom mixture, stirring constantly.
8. Add 1 cup of half and half and let simmer and thicken about 20 minutes. Mix together remaining 1/2 cup half and half with cornstarch.
9. Add to soup.
10. Simmer 5 to 10 minutes more.

butter, mushrooms, celery, garlic salt, salt, white pepper, flour, chicken bouillon, water, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=382494 (may not work)