1/4 cup butter or margarine
 1/4 cup all-purpose flour
 2 cups chicken broth
 1/2 teaspoon salt
 1/4 teaspoon pepper
 1 to 2 bay leaves
 2/3 cup finely chopped celery
 1/4 cup finely chopped onion
 3 tbsp cooking oil
 4 to 5 cups sliced fresh mushrooms (about 1 pound)
 2/3 cup half-and-half cream or milk
 
 Makes 4 servers.
 
 In a 2-qt. saucepan, melt butter; stir in flour until smooth.
 Gradually stir in broth until smooth.  Add salt, pepper and bay
 leaves. Simmer, uncovered, for 15 imuntes, stirring occasionally.
 Meanwhile, in another saucepan, saute the celery and onion in oil
 until tender.  Add mushrooms; cook and stir until tender.  Add to
 broth mixture; bring to a boil.  Reduce heat; simmer, uncovered for 15
 minutes, sitrring occasionally.  Add cream; heat through.  Discard bay
 leaves.
 
 Source: Tast of Home, Oct./Nov. 1996