Recipe - Chestnut Soup (Mf)

2 tablespoon Butter
1 Onion, thinly cut or sliced up
1 Stalk celery, thinly cut or sliced up
1 Carrot, thinly cut or sliced up
1 tablespoon Flour
6 cup Chicken broth
1 cn Chestnuts packed in water
(15 oz), drained or 6 ounce
can puree
Salt and freshly ground
pepper
1 ds Madeira or sherry
One half cup Sour cream, optional
Snipped chives for garnish,
optional

Heat butter in a medium saucepan. Add the onion, celery and carrot and
saute a few minutes to begin the cooking process. Sprinkle on the flour and
cook a minute or until slightly browned. Add the broth, cover and simmer 15
minutes or until tender. Add chestnuts or puree and simmer for 5 to 10
minutes longer.

Puree in a blender or food processor and return to a saucepan to reheat. If
too thin, simmer over low heat, stirring continuously until thickened or if
too thick, add more liquid. Season to taste with salt and pepper, add a
dash of Madeira and ladle out. Garnish with sour cream and chives if you
wish.

Yield: 4 to 6 servings

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
NOTES : Soups, Nuts

Posted to MCRecipe Digest V1 #321

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6751

From: Gail Shermeyer 4paws@netrax.net

Date: Fri, 29 Nov 1996 21:23:56 0500