Cream of Mushroom Soup

[Ingredients]

• 3tbsp flour

• 4 cups water

• 4tsp Better than Bouillon Chicken (or 2 chicken bouillon cubes)

• 5oz shiitake mushrooms, sliced

• 8oz baby bella (portabella mushroom), sliced

• 1 celery stalk

• 1tbsp light butter (optional)

[Steps]

1. Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.

2. Add celery, mushrooms, chicken bullion and butter and bring to a boil. Cover and simmer until vegetables are soft, about 20mins. Remove celery and a cup of soup and place in a blender, blend until smooth, then return it to the pot and simmer a few minutes.

Adapted from Skinny Taste

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