4 tbsp. unsalted butter
1 lb. mushrooms, sliced
1 onion, chopped
2 stalks celery, chopped
3 c. water
1 tbsp. parsley flakes
1 tsp. salt
1/2 tsp. garlic powder
2 tbsp. whole wheat flour
1 1/2 c. light cream

Melt half of butter in skillet. Saute mushrooms and onion and celery. Add more butter as needed. Put water in large pot. Add mushroom mixture, parsley, salt and garlic powder. Cook over low heat 25 minutes. Remove from heat. Put in blender and puree. Make cream sauce with rest of butter, flour and cream. Add to soup. Do not boil this soup. Serves 4.