2 tablespoons ghee or butter
2 sticks celery, finely chopped
1 small onion, finely chopped
1 small carrot, finely chopped
4-5 cups thinly sliced button mushrooms
5 cups chicken broth
1/2 teaspoon fresh or dried parsley, chopped
3 cloves garlic, minced
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
Heat ghee or butter in a large nonstick skillet over medium-high heat. Add celery, onion, garlic and carrot; sauté 3 minutes or until lightly browned. Spoon vegetable mixture into a medium bowl.
Add butter to the sauté pan. Then add mushrooms to vegetable mixture and sauté for 3 minutes or until lightly browned.
Combine vegetable mixture and broth in a medium saucepan; bring to a boil over medium heat. Cover, reduce heat, and simmer 30 minutes. Simmer, uncovered, 5 minutes. Add parsley.