It’s super soup

By ARLENE BURNETT

The name, Marvelous Mushroom Soup, says it all. Tuck this tasty recipe away for safekeeping as you don’t want to lose it. Thanks to Joanne Sujansky of Whitehall, Pa., for sharing.

MARVELOUS MUSHROOM SOUP

6 tablespoons butter, divided

1‚Ñ2 pound fresh mushrooms, finely sliced

1 small onion, chopped

1‚Ñ2 teaspoon celery seed or 1‚Ñ2 cup diced celery

4 chicken bouillon cubes

4 cups boiling water

6 tablespoons flour

4 cups milk

2 teaspoons salt

1‚Ñ4 teaspoon pepper

Slice mushrooms thinly.

Melt 2 tablespoons butter in saute pan. Add mushrooms, onion and celery. Cook covered for about 5 minutes.

Dissolve bouillon cubes in boiling water. Add mushroom mixture and simmer uncovered for 10 minutes.

Melt remaining 4 tablespoons butter in a pot, add flour slowly to make a roux. Add milk slowly, stirring constantly. Add salt and pepper.

Cook until thickened. Add stock mixture. Serve.

Makes about 2 quarts.