- 2 cups sliced celery
- 1/4 cup chopped fresh celery leaves
- 1/4 pound fresh mushrooms, sliced
- 1 tablespoon butter or margarine
- 1 tablespoon all-purpose flour
- 1/2 cup half-and-half
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/8 teaspoon paprika
How to Make It
Combine celery, celery leaves, mushrooms, and water to cover in a medium saucepan. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until vegetables are tender. Drain well, and set aside.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt, pepper, and paprika. Stir celery mixture into sauce.