In large saucepan, melt butter. Add mushrooms, celery, onions and saute 15 minutes. Add flour, evenly coating mushrooms etc. Stir for 10 minutes. Add chicken stock, stirring with a wire whip. Reduce heat and bring back to simmer stirring briskly with whip. Simmer 1/2 hour to let mushroom flavor come through. Add cheese and cream. Season to taste with salt, white pepper and Tabasco. Simmer in crockpot 2-4 hours.
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