Creamy Country Style Mushroom Soup

1/4 cup butter, cubed
1/4 cup all-purpose flour

2 cup chicken broth made from water and base

1/2 teaspoon salt

1/4 teaspoon pepper

1 to 2 bay leaves

1 cup chopped celery

1 cup chopped onion

3 tablespoons vegetable oil

5 cups fresh sliced button or baby portabella mushrooms (about 1 pound)

1 cup half-and-half cream or milk


DIRECTIONS
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 minutes, stirring occasionally.
Meanwhile, in another saucepan, saute the celery and onion in oil until tender. Add to broth mixture. In the same saucepan, cook and stir mushrooms until tender. Add to broth mixture; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes, stirring occasionally. Add cream; heat through. Discard bay leaves. Yield: 4-6 servings.