6 cups chicken or vegetable broth (or water)
4 Tbs butter or margarine in 2 parts
1 bunch (about 6) green onions, diced
1/2 cup celery – diced
2-4 cloves garlic – minced
1 cup potatoes, cooked and diced
200grams oyster mushrooms
2 Tbs flour
4 cups non-fat milk
1/2 tsp parsley
1/2 tsp paprika

Place the broth (or water) in a 5 quart soup kettle over medium-high heat. Melt 2 Tbs of the butter (or margarine) in a frying pan and add the onions, celery, garlic, potatoes and mushrooms. Saute’ for about 5 minutes, stirring occasionally – add to the kettle. Melt the rest of the butter in the frying pan, add the flour and brown it; add milk and stir with a whisk until well blended and smooth – add to the kettle. reduce heat and simmer about 20 minutes. Garnish with parsley, paprika, croutons and/or cheese slices.

Serves 4