Cream of mushroom soup

1 lb button mushrooms large dice
1/4 cup celery fine dice
1/2 cup onion fine dice
1/2 stick butter
2 tbs ap flour
1/2 cup half and half
1 to 2 cups milk
Salt and pepper to taste.
Sherry or Madeira optional.

Sweat vegetables in butter.
Add flour and stir until moistened.
Pour in half and half, stir until flour is incorporated. Add milk and bring to a boil. Boil for 1 minute, stirring.
Lower heat, season with salt and pepper, simmer for 15 minutes.
At serving add 1 to 2 tbsp Madeira or Sherry if desired.

Serves 4  one cup servings.