Ingredients: 1 tablespoon butter 1⁄2 cup chopped onion 1⁄2 cup chopped celery 4 cups homemade or purchased chicken or beef broth 1 8-ounce package fresh white button mushrooms 1⁄3 cup all-purpose flour 1⁄2 teaspoon seasoned salt 2 tablespoons butter 1 tablespoon vegetable oil 2 cups regular or fat-free half-and-half

Directions: Melt 1 tablespoon butter in large saucepan. Add onion and celery. Cook and stir over medium-low heat until softened. Stir in broth and simmer until reduced by half. Meanwhile, wipe mushrooms with damp paper towel and slice. Combine flour and seasoned salt and sprinkle over mushrooms. Toss lightly to coat. In a large skillet melt butter with oil. Stir in mushrooms and any loose flour and spread in a single layer in skillet. (Hint: If skillet is not big enough, cook in two batches, dividing butter and oil.) Cook over medium-low heat until lightly browned on all sides. Stir mushrooms into vegetable and broth mixture. Bring to a boil until thickened. Stir in half-and-half. Using an immersion blender, food processor, or regular blender, blend or process until smooth. Serve hot; garnish as desired. From Norita Solt of Bettendorf. *See more recipes in our soups & stews collection