Cream of Mushroom Soup Prep Time: 15 minutes Cook Time: 30 minutes Servings: 4 Ingredients - 8 ounces fresh mushrooms, preferably several kinds - 1 medium onion - 2 stalks celery - 2 cloves garlic, or more - 1 tablespoon butter - 1 tablespoon olive oil - 2 cups chicken broth (substitute vegetable broth) - 1/4 cup Madeira or sherry - 2 cups milk - salt and pepper    Despite the name and the rich creamy taste, this soup does not have cream in it!   Directions Chop onions, mince garlic, thinly slice celery and mushrooms. Reserve a few nice mushroom slices for use as a garnish. On medium heat, melt butter and oil in a heavy pot. Add onions, celery, garlic and mushrooms. Cook without browning until onions are translucent, about 10 minutes.	1

	Add broth and Madeira and simmer until all vegetables are very soft, about 15 - 20 minutes. Cool the soup by adding 2 cups cold milk, and purée. Add salt and freshly ground pepper to taste and reheat to serving temperature without boiling. Ladle into bowls and garnish with reserved mushroom slices.	2