2 pounds fresh mushrooms

1/4 cup minced fresh onion

1/2 cup celery -- finely slivered

6 tablespoons butter

2 1/2 tablespoons minced fresh parsley

1 teaspoon salt

1/2 teaspoon paprika

4 tablespoons flour

2 cups broth -- beef, chicken or veg

Slice mushroom caps and chop stems. Set aside while you saute onion and celery in butter in a large heavy skillet or dutch oven 3 minutes. Add parsley and saute 3 minutes stirring with a wooden spoon. Add mushrooms. Sprinkle on salt, paprika and flour. Stir constantly until well blended. Add broth slowly. Bring to a boil. Lower heat and simmer 10 min.