3 tbsp flour
4 cups water
4 tsp better than bouillon chicken (or 2 chicken bouillon cubes)
5 oz shiitake mushrooms, sliced
8 oz baby bella, sliced
1 celery stalk
1 tbsp light butter (optional)
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 20 minutes. 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.