8 oz. cans chicken broth
1 (4 ounce) package cream cheese, softened
1/3 cup butter, softened
1 (4 ounce) can sliced mushrooms, drained
1 cup chopped celery
1 cup sliced mushrooms
1 (5 ounce) can sliced mushrooms
Bring a large pot of water to a boil. Add chicken broth and allow to simmer, stirring occasionally, for 30 minutes. Stir butter into boiling water and cook and stir until melted, about 10 minutes. Stir in the cream cheese, then pour in the mushrooms, and cook, stirring constantly, for 10 minutes. Pour mixture into a large ziploc bag.
Bring a large kettle of water to a boil. Add egg whites and cut them in until small. Sprinkle cream cheese over chicken and cream. Stir egg whites into hot cream mixture.
Add mushrooms, celery and mushrooms to cream cheese mixture. Slowly pour chicken broth mixture over egg whites by spoonfuls. Bring to a rolling boil.