Instruction​

• Chop your onion and celery (or mushrooms) into a fine dice

• Mince or finely chop the garlic as fine as you can

  • I don't tell cooks how much garlic to use. Measure that with your heart.​

• Heat a soup pot on medium high and add the butter

• Allow it to melt a bit, then add the chopped white onion, garlic, and celery (or mushrooms)

• Saute this until the celery is softened enough so that it will not have a crunch when you bit into it

• Little by little, add the flour to the pot and stir constantly to create a thick roux

• Once the roux is thick, pour in the milk and turn the heat to high

• Keep stirring and let this thicken, then add your stock

• Salt and pepper to taste

• Plate the soup and garnish with a celery leaf (or...mushroom plop?)

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This soup can be used in the base for Beef Stroganoff or for Green Bean Casserole.