Israeli Creamy Garlic Soup

Leaves and end stalks of whole celery stalk
1 Celeriac (optional, but it adds flavor)
1 whole onion, chopped
2 medium carrots, roughly cut
5-6 large heads of garlic, peeled and minced

Olive oil
a little butter
2 cups of sliced fresh mushrooms
2 teaspoons of salt
1 teaspoon of finely ground black pepper
1 Tablespoon of Worchestershire Sauce
2 Tablespoons of A-1
1/2 cup of heavy sweet cream (100 grams)

Procedure:
In a large stock pot, saute chopped onion over low heat for a few minutes; add minced garlic and stir for about a minute. Fill the stock pot with cold water, add the celery and carrots. Bring to a boil and simmer on medium heat for about 1 1/2 hours. Discard celery and carrots.

Saute finely chopped low-fat smoked turkey, mushrooms in olive oil and a bit of butter in sauce pan. Add salt and pepper to this mixture and stir to incorporate for a couple of minutes; pour all of this into soup stockpot. Bring the soup to a boil again. Add the heavy sweet cream and stir thoroughly and let it heat through. Serve steaming hot.