Creamy Mushroom Soup

I swear I don't have a Seasonal Affective Disorder or anything, but this fall weather has just been getting the best of me. It was super nice last weekend, but came Monday it was all cold all over again. Whenever the weather is doing this kind of thing, I tend to find comfort in anything warm like tea, coffee, hot chocolate, and soup. I've lost count on how many different type of soups I've made since the beginning of Fall, but here's another one :)

Creamy Mushroom Soup

Ingredients
3 Tbsp. flour
4 c. water
4 tsp. chicken bouillon
5 oz. shiitake mushrooms, sliced
8 oz. portabella mushrooms, sliced
5 large celery stalks (you can tell I love veggies), diced fine


Directions
1) Put water and flour in a blender. Blend until smooth and pour into a dutch oven pot over medium heat


2) Add celery, mushroom, bouillon, and bring to a boil. Cover and simmer until celery and mushrooms are soft


So simple and so fast, yet so good and comforting. I like putting crushed pepper and herb (like cilantro) on mine for more flavor.