- Chop celery strips and mushrooms. Set aside.
- Take a large saucepan, add mushrooms, celery and garlic, and stir well the white wine into the pan. Cover the lid and cook for 40 minutes on low flame to tender completely.
- Put half chicken stock in pan, add the mixture in blender and work on it to make smooth puree. Place again into the pan; add remaining stock with Worcestershire sauce and nutmeg.
- Let boil; add salt and pepper to your taste. Garnish with celery leaves and serve hot to all.