2 c. celery, diced
2 c. water
1/2 tsp. salt
2 tbsp. butter
1 c. mushrooms, chopped
1 tsp. onion, minced
2 tbsp. flour
1 1/2 c. milk
1/2 c. cream (optional half & half)
Pepper and salt to taste

Cook the celery in the salted water until tender. Melt the butter in a saucepan, add the mushrooms and simmer 5 minutes. One teaspoon of mixed onion may be added to this mixture. Add the flour and blend, then the milk and cream and simmer until the mixture has thickened. Add the cooked celery mixture, season with salt and pepper. Heat and serve with minced parsley sprinkled over the individual helpings of soup. A dash of whipped cream may also be added.