1 bunch of pascal celery
1 c. chicken broth (or 1 chicken bouillon cube, dissolved in 1 c. water)
1 (3 oz.) can sliced mushrooms
1/4 c. butter
1 tsp. soy sauce
Salt and pepper

Cut celery into 3/4 inch slices to make 4 cups. Simmer in chicken broth 16 to 20 minutes. Drain. Melt butter in skillet. Add mushrooms and saute lightly. Season with soy sauce, salt and pepper. Combine.