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Baby Portobello Mushroom Soup

Simple to make, but oh so very rich & soothing on a cold winter's day.  Baby Portobello mushrooms give this soup a nice, hearty taste that your kids will even like.  Do this in 1 pot to make life simpler.

2 cups Baby Portobello mushrooms, chopped, some left sliced
1 stalk celery, chopped (optional)
1 cup chopped, onion
1/2 stick + 2 tablespoon butter or margarine
6 tablespoons all purpose flour
5 cups chicken or beef broth (beef makes a heartier soup)
1 cup milk
sour cream and / or chives for garnish (optional)
Salt & Pepper to taste

In a large skillet or 2 quart pot, sauté all of the mushrooms, onions, and celery in butter or
margarine until soft & golden brown. When done, remove from heat and add 6 tablespoons
of flour to thicken before adding the chicken broth.  Combine quickly then add the broth. 
Bring to a boil, then add the milk, stirring continually.  Add salt & pepper to taste. 

Soup should be velvety smooth & creamy.  Let cool slightly before serving. 

Garnish with a dollop of sour cream & a sprinkling of chives.  Great with a sour dough or crusty bread.

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