1 lb. Mushrooms with stems
1 cup chopped celery
½ cup chopped onions
1/8-cup fresh shredded or 1 tbsp. Dry parsley
4 tbsp. Butter
2 tbsp. Cornstarch
4 cups half and half
2 tsp. salt
4 cups chicken stock
¼ tsp paprika
1/8 tsp. nutmeg (optional)

Sauté’ the vegetables in butter until tender (about 5 min in microwave on high. Stir every 2 min.)
Puree the vegetables in a blender
In a large stockpot, combine the vegetables with the chicken broth, salt, and simmer covered for 20 minuets.
Add butter, paprika and sherry.
Combine cornstarch with ½ cup of the half and half, adding to the mixture slowly and stirring constantly. Add the remainder of the milk in small portions while stirring; bring the soup to a boil while stirring constantly.
Remove from heat immediately when boils.

Serve warm