2 (8 ounce) cans mushrooms, quartered
1 (12 ounce) package cream cheese, diced
2 eggs, beaten
1/4 cup water
1 cup water
2 teaspoons beef bouillon granules
2 teaspoons dried celery seeds
In a large saucepan, bring water, mushrooms and cream cheese to a boil over high heat. Reduce heat; cover and simmer 10 minutes.
Beat eggs into mushroom mixture, then stir in water and water. Cook and stir over medium heat for 3 minutes. Remove from heat and stir in bouillon. Stir in egg, water and celery seeds. Return to a high heat for 10 minutes or until mushrooms are tender. Stir in soup mix with butter.