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Slice 1 pound of the mushrooms (about 5 cups), reserving 1/4 pound of the best-looking, most uniform ones to be used later. Bring the chicken broth, celery, onion and peppercorns to a boil. Add the pound of mushrooms, and when liquid returns to a boil, reduce heat to a simmer. Allow to simmer gently, covered, for 2 1/2 hours or until liquid is reduced by half.
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Strain soup, discard mushrooms, onion, celery and peppercorns and return broth to the pot. Add remaining sliced mushrooms (about 1 1/2 cups) to the pot. Cook at medium heat for 10 minutes. Add salt to taste and the finely chopped parsley.
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