In a medium saucepan melt butter. Add mushrooms, potatoes, carrots, celery and onion; cook, stirring frequently, until mushrooms are golden, 6 to 8 minutes. Stir in chicken broth and 1 cup water; bring to a boil. Reduce heat and simmer, covered, for 15 minutes. Meanwhile, in a small bowl combine half-and-half, cornstarch, salt and pepper; stir into saucepan. Cook, stirring constantly, until mixture comes to a boil. Cook and stir to thicken slightly, about 1 minute longer. Serve hot, garnished with chives, if desired. 
YIELD: 6 Portions

CHEESE-STUFFED MUSHROOMS

Remove stems from caps of white or crimini Kitchen Pride mushrooms; finely chop stems. In melted butter or olive oil, sauté chopped onion for about 5 minutes. Add chopped mushrooms and continue sautéing until all liquid is absorbed, about 6-8 minutes. Add goat cheese or cream cheese to skillet; stir until melted. Season to taste with thyme, salt and pepper. Brush mushroom caps with oil; stuff with cheese mixture and place on baking sheet. Bake at 400 degrees for about 20 minutes or until mushrooms are lightly browned.