Total Calories: 106
Heat oil in large saucepan. Add celery and onion. Cook until soft. Add flour and cook about 3 minutes. Do not brown. Add boiling chicken stock all at once and whisk. Cook until thick. Slowly add warm milk, salt, nutmeg, white pepper, and tarragon. Reduce heat and stir occasionally.
Melt margarine in heavy skillet and cook sliced mushrooms until tender. Add mushrooms to soup mixture. Before serving, add sherry, if desired. Garnish with parsley and almond flakes.
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