Mushroom Soup

For the mushroom base

2 tbsp. butter

8 oz. of mushrooms with stems, I use baby bellas (or cremimi) plus a few extra chopped up to add at the end

2 cups low sodium chicken broth or water

1/2 cup chopped celery

1/4 cup chopped onion

2 tbsp. chopped parsley

White Sauce (light bechamel)

1 tbsp. butter

1 tbsp. flour

1 cup of milk

Melt butter in a soup pot.  Add mushrooms with stems and cook, stirring until they start to release their juices.  Add the chicken stock, celery, onion and parsley.  Bring to a boil; reduce heat and simmer, covered for 20 minutes. Using a hand blender puree until smooth. In small sauce pan make white sauce by melting butter over medium heat.  Stir in flour and cook for about a minute then gradually add milk. Cook stirring constantly (a whisk makes this easier) until mixture is smooth, hot and has thickened.  About 2 minutes.  Season with a dash of salt, pepper and nutmeg. Slowly stir the cream sauce into the puree. Add the reserved chopped mushrooms and cook stirring until hot.  Don't boil.  Makes about 4 1/2 cups.