1 32-ounce box of low-sodium vegetable broth (non-vegetarians can use low-sodium chicken stock)
2 10-ounce packages of sliced baby bella or shitake mushrooms
2 large stalks celery, washed
1 small onion
½ cup 1% milk, optional (can also use skim milk)
Equipment and supplies:
Knife and cutting board
Medium to large pot
Measuring spoons and cups
Cut celery and onion into small pieces.
Pour broth into a medium pot and set heat to medium. Add celery, mushrooms, and onion. Bring to a boil, then cover and simmer until vegetables are soft, about 20 minutes.
Remove 2 cups of soup from the pot and place it into the blender. Add milk, if using. Be careful when blending hot liquids — make sure the lid is on tightly and that you hold it down with your hand using a kitchen towel.
Pour the blended soup back into the pot with the rest of the soup. Stir and continue to cook for 2 minutes more. Serve.