Cream of Mushroom Sauce (Heart Healthy)

1/4 pound fresh mushrooms,sliced
2 cups nonfat soy or rice milk
1 small onion, chopped
2 tablespoons soy sauce
1 stalk celery, chopped
Freshly ground pepper
3/4 cup water
3 tablespoons cornstarch
Place the mushrooms, onion, and celery in a pot with 1/2 cup of the water. Bring to a boil, cover, and cook over low heat until the mushrooms are tender, about 10 minutes. Add the milk and slowly bring back to a boil. Add the soy sauce and freshly ground pepper to taste. Mix the
cornstarch in the remaining 1/4 cup water. Stir into the mushroom mixture.Cook and stir until thickened.
Excellent served over baked potatoes.