Country Mushroom Soup

1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups chicken broth
1/2 teaspoon salt
1/4 teaspoon pepper
1 to 2 bay leaves
2/3 cup finely chopped celery
1/4 cup finely chopped onion
3 tbsp cooking oil
4 to 5 cups sliced fresh mushrooms (about 1 pound)
2/3 cup half-and-half cream or milk

Makes 4 servers.

In a 2-qt. saucepan, melt butter; stir in flour until smooth.
Gradually stir in broth until smooth. Add salt, pepper and bay
leaves. Simmer, uncovered, for 15 imuntes, stirring occasionally.
Meanwhile, in another saucepan, saute the celery and onion in oil
until tender. Add mushrooms; cook and stir until tender. Add to
broth mixture; bring to a boil. Reduce heat; simmer, uncovered for 15
minutes, sitrring occasionally. Add cream; heat through. Discard bay
leaves.

Source: Tast of Home, Oct./Nov. 1996