Cream of Mushroom Soup
1/2 cup butter
1/2 cup flour
5 stalks celery, chopped
2 pounds crimini mushrooms, chopped
5-10 dried shitake mushrooms
8 cups water (or broth)
1 can evaporated milk (can substitute milk, cream, half and half, etc.)
3 Tbsp oil
In a large pot, melt butter. Let brown just a bit, and stir or whisk in flour very well. Let it get a little color, and slowly whisk in water or broth. Add dried shitake mushrooms, and bring to a simmer. Simmer 15 minutes.
Meanwhile, heat oil in a large skillet. Add celery and crimini mushrooms- saute until softened, about 15 minutes.
Add celery and mushrooms, with pan juices, to soup pot, bring to a boil, and simmer 15 minutes. Add 1 can evaporated milk and heat through. Salt and pepper to taste.
If desired, thin down with a little more water before serving- the longer this sets, the thicker it gets. I cooked it in the afternoon, and added another 2 cups of water before dinner.