Mom Klik's Mushroom Soup

2 lbs Mushrooms, sliced

1 large sweet onion, diced

2 strips of celery, diced

1 carrot, diced

1/2 c. butter

6 c. chicken stock

2 c. half and half

2 T. flour

salt and pepper to taste

1 lb. egg noodles, cooked per package directions.


Melt butter in the bottom of a large soup pot.  Add onion, carrots and celery and cook until onion is transparent.  Add the mushrooms, season with salt and pepper and let cook over medium heat until mushrooms shrink, about 1/2 hour.  Add the chicken broth, reduce heat to simmer and cook for an hour or so until vegetables are tender.  Mix the half and half with the flour and whisk into the soup. Cook over med high heat just until it is near a boil, reduce heat and simmer for 15 minutes.  Serve over egg noodles.