Cream Of Mushroom Soup
Serves 4-6
     1. In a medium sauce pan, melt the butter. Add the onion, garlic and
         celery. Sauté until limp. Add ½ the mushrooms and sauté until limp.
     2. Add the chicken broth, milk, parsley, salt, black pepper and thyme.
         Bring to a boil and simmer covered for 20 minutes.
     3. Pour the soup into a blender and puree until smooth. Return the
         soup to the sauce pan and add the remaining mushrooms. Bring
         to a boil and simmer uncovered. Add the cornstarch and water
         mixture. Stir and simmer for a few minutes or until the soup


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