Mushroom Soup

6 cups - Water
2 - Chicken bouillon cubes
4 Tbsp - All-Purpose Flour
5 oz - Shitake mushrooms, sliced
8 oz - Baby Bella, sliced
1 - Celery stalk
2 Tbsp - Light butter
splash Sesame Seed Oil
1 tsp - Low sodium Soy Sauce
1/2 tsp - Garlic powder
1/2 tsp - Thyme
Salt and Pepper to taste


Add cold water and flour in a blender and blend until smooth; pour into a large pot and set heat to medium. 

Add the chicken bouillon cubes, mushrooms, celery, and butter.  Bring to a boil.

Cover an simmer for 25 minutes or until mushrooms are soft. 

Remove the celery before serving.