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V_ medium onion, cut into
1-inch pieces
Y_ rib celery, cut into 1-inch
pieces
_/_ cup butter or margarine
_/_ cup all-purpose flour
1 can (14 oz.) chicken broth
_/_ cup water
4 cups sficed fresh button or
shiitake mushrooms*
1 cup half-and-half
_/_ teaspoon dried marjoram
_/_ teaspoon salt
_/_ teaspoon black pepper
_A-_/_ cup dry sherry, if desired
Sour cream, if desired
* For chunkier soup, reserve
1 cup mushrooms to add to
saucepan a/ong with
half and-half and seasonings.
Simmer until mushrooms
are tender
CHEF'S BLENDER
Place onion and celery in blender. Cover and blend at Pulse 2 to 3 times, 3 seconds each
time. In large saucepan over medium-high heat, heat butter. Add onion mixture; cook,
uncovered, 3 to 5 minutes. Add flour; blend well. Stir in broth and water. Add mushrooms;
bring to a boil. Reduce heat and simmer, uncovered, until mushrooms are tender, about 10
to 15 minutes. Cool 5 minutes.
Pour cooled mushroom mixture into blender jar. Cover and blend at Pulse 3 to 4 times, 2
seconds each time. Return mixture to saucepan; add half-and half, marjoram, salt, pepper,
and sherry, if desired. Simmer until thoroughly heated. If desired, top individual servings
with dollop of sour cream.
BAR BLENDER
Follow directions for Chef's Blender.
c: 5 servings (1 cup per serving).
v About 200 cal, 5 g pro, 11 g carb, 16 g total fat, 9 g sat fat,
40 mg chol, 500 mg sod.
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