Cream of Mushroom soup

It looks like Aimee and I had a similar idea, namely that it's nice to be able to make your own soups/broths to cook with later. I use cream of mushroom soup A LOT in random casseroles and stuff so when a friend gave me a recipe (yes, I used a recipe, mostly) for what she said was "the best mushroom soup I've ever had...", I was excited.

Recipe:
1 Medium onion, diced
3 stalks of celery, diced
2 lbs of mushrooms, sliced
3 cloves of garlic
2 tsp olive oil
1/4 cup soy sauce
3 qt water
2 T mushroom base (or a cube of vegetable bouillon)
Salt to taste (used about a tablespoon)
Tabasco to taste (used about a tablespoon, could have used a little more)
Black pepper to taste (about a tablespoon again)
1 1/2 cup roux (see below)
2 cups milk
1 cup sour cream

In a 6 qt pot saute the onion, celery, mushrooms and garlic in the olive oil for 5-10 minutes. Add all the other ingredients, except the roux, milk and sour cream. Bring to a boil then reduce the heat and simmer for 45 minutes. Add the roux a little bit at a time and stir until blended. Simmer for another 5 minutes, the soup will begin to thicken. Add the milk and the sour cream and stir until blended. Simmer for another 5 minutes.

Roux: 1/2 butter and 1 1/2 cups flour. Melt the butter over a low heat, gradually stir in the flour using a whisk or a wooden spoon. Cook for 15 minutes on a low heat, stirring occasionally and briskly.

Verdict: This was delicious soup, I substituted 1/4 cup of wine for the soy sauce (hey, they're both fermented), it was good, but I probably would stick with the soy sauce next time. This recipe makes an ass ton of soup, which is good because I froze a bunch and will see how it works out in other recipes later on.