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Yields4 Servings

Ingredients

White Sauce
 2 tbsp butter
 3 tbsp flour
 22 ½ cups milk
 1 small onion
 whole cloves
Soup
 ¼ cup butter
 2 stalks celery, diced
 2 large green onions, diced
 1216 oz regular white mushrooms, cleaned & finely minced
 32 oz vegetarian broth
 salt & pepper
 minced parsley for garnish
 croutons or a bagel chip as accompaniment

Directions

1

Make white sauce: melt butter, add flour to make a roux, cook a bit, then add milk and stir until thickened.

2

Add a small onion studded with cloves and simmer 10 minutes. Remove and discard onion.

3

Saute celery, onions & mushrooms in 1/4 c butter until soft. Add broth and simmer.

4

Combine white sauce with broth/mushroom mixture and heat through without boiling.

5

Serve sprinkled with a little parsley, and a crouton or cracker.

Ingredients

White Sauce
 2 tbsp butter
 3 tbsp flour
 22 ½ cups milk
 1 small onion
 whole cloves
Soup
 ¼ cup butter
 2 stalks celery, diced
 2 large green onions, diced
 1216 oz regular white mushrooms, cleaned & finely minced
 32 oz vegetarian broth
 salt & pepper
 minced parsley for garnish
 croutons or a bagel chip as accompaniment

Directions

1

Make white sauce: melt butter, add flour to make a roux, cook a bit, then add milk and stir until thickened.

2

Add a small onion studded with cloves and simmer 10 minutes. Remove and discard onion.

3

Saute celery, onions & mushrooms in 1/4 c butter until soft. Add broth and simmer.

4

Combine white sauce with broth/mushroom mixture and heat through without boiling.

5

Serve sprinkled with a little parsley, and a crouton or cracker.

Auntie Kristi’s Mushroom Soup