Today's recipe's name, Marvelous Mushroom Soup, says it all. Tuck this tasty recipe away for safekeeping as you don't want to lose it. Thanks to Joanne Sujansky of Whitehall for sharing.

Shirley Culbertson, Chambersburg: "Years ago we visited friends in the Whitehall/Brentwood area quite frequently and always came home with a box of "gems" (similar to a cupcake) from the bakery in the strip mall in Whitehall. I think the name was Deutch's Bakery. Does anyone have a recipe that would be similar to these? Our kids are grown now but they remember how excited they would be to get gems when we went to Pittsburgh."

Lori Fitzgerald, Squirrel Hill: "I am wondering if anyone has a recipe for beer-cheddar cheese fondue similar to what was served at the Cheese Cellar in Station Square?"

To request a recipe or send a recipe to Kitchen Mailbox, write the Pittsburgh Post-Gazette c/o Arlene Burnett, 34 Blvd. of the Allies, Pittsburgh, Pa. 15222 or aburnett@post-gazette.com.

PG TESTED

• 6 tablespoons butter, divided
• 1/2 pound fresh mushrooms, finely sliced
• 1 small onion, chopped
• 1/2 teaspoon celery seed or 1/2 cup diced celery
• 4 chicken bouillon cubes
• 4 cups boiling water
• 6 tablespoons flour
• 4 cups milk
• 2 teaspoons salt
• 1/4 teaspoon pepper

Slice mushrooms thinly.

Melt 2 tablespoons butter in saute pan. Add mushrooms, onion and celery. Cook covered for about 5 minutes.

Dissolve bouillon cubes in boiling water. Add mushroom mixture and simmer uncovered ten minutes.

Melt remaining 4 tablespoons butter in a pot, add flour slowly to make a roux. Add milk slowly, stirring constantly. Add salt and pepper.

Cook until thickened. Add stock mixture. Serve.

Makes about 2 quarts.

-- Joanne Sujansky, Whitehall