Cream of Mushroom Soup

• 6 Tablespoons of Butter
• 1 med/large Onion
• 1 stock of Celery
• 1 box of Mushrooms (I like it best with Portobello mushrooms but you can use any kind you prefer)
• ¼ Cup of flour
• 1 Cup of Milk
• 1 Cup of Chicken Stock
• Black Pepper

• Wash and cut up mushrooms, set aside.
• Cut up onion and celery as small as possible.
• Melt butter in a pan and add the onions and celery cook about 3 minutes until transparent.
• Add mushrooms and cook for additional 5 minutes until you can smell the mushrooms and they have released juices.
• Sift flour into mixture.
• Allow flour to incorporate with onions, mushrooms and celery. (Sometimes I might add another spoonful of flour. You want it to clump together).
• Once it has clumped together pat it down and allow it to cook for about 4 minutes, you don't want it chalky so the flour has to brown a little.
• Add a crack or two of pepper.
• Add cup of stock.
• Then add milk.
• You want mixture to come to a boil to assure the flour incorporates well stirring frequently.
• Once mixture has come to a nice boil stirring frequently remove from heat as it cools it will thicken even more.

I try to stay away from over processed foods such as canned soups. This is really not a hard item to make.  I sometimes will make a double batch and store in my fridge if I know I need more in a day or two for another dish.  I think you will be surprised at how much better homemade Cream of Mushroom tastes compared to store bought.