Country Mushroom Soup

1/4 c. butter
1/4 c. flour
2 c. chicken broth
1/2 tsp slat
1/4 tsp pepper
1-2 bay leaves
2/3 c finely chopped celery
1/4 c. finely chopped onion
3 tbsp cooking oil
4-5 c mushrooms - sliced fresh (about 1 lb)
2/3 c 1/2 &1/2 cream or milk

In a 2 qt saucepan, melt butter; stir in flour until smooth. Gradually stir in broth until smooth. Add salt, pepper & bay leaves. Simmer, uncovered, for 15 minutes, stirring occasionally. Meanwhile, in another saucepan, saute the celery and onion in oil until tender adding the mushrooms a bit after the celery and onion are sort of tender crisp. Cook and stir until the mushrooms cook down a bit. (Not all the way cooked - they will finish cooking in the broth). Add to broth mixture; bring to a boil. Reduce heat; simmer uncovered for 15 minutes stirring occasionally. Add cream; heat through. Discard bay leaves.

-Cami