3 c. celery cut crosswise stalks in 1/4 inch thick crescent pieces
1 c. boiling water
1 cube chicken broth
1 (4 oz.) sliced mushrooms, stems and pieces
1 tsp. soy sauce
1/2 can almond toasted and slivered
Black pepper to taste

Cook celery until tender in water in which bouillon cubes have been dissolved. Drain and saute mushrooms in butter for 3 to 5 minutes. Season with pepper and soy sauce, then add to cooked celery and pour into serving dish and top with slivered almonds.

Serves 4 to 6.