2 lb. mushrooms
1 sm. onion, chopped
2 tbsp. butter
1/2 c. tamari
4 stalks celery, diced
3 c. water
3 tbsp. cornstarch
Milk, to thin

Saute mushrooms and onion in butter. Set aside. Bring the water to a boil. Add tamari and cook to make a rich broth. Add onions, mushrooms and celery and cook 5 minutes. Adjust seasoning to taste.

Make a smooth, thin paste of the cornstarch with a little of the hot liquid. Add to the soup and cook until thickened. The liquid should be quite thick. Add more cornstarch if needed. Cook 10 minutes. Thin the soup with milk and heat until warm, being careful not to boil milk. Serves 8.