Recipe - Five Lilies Chowder

3 tablespoon Olive oil
4 cup Diced yellow onions
One fourth cup Sliced shallots
1 tablespoon Chopped garlic
1 cup Dry white wine
1 Bay leaf
6 cup Mushroom stock or rich
Chicken stock; fat Removed
Kosher Salt & Freshly Ground
Black Pepper
2 teaspoon Minced fresh thyme or
1 teaspoon Dried
2 teaspoon Minced fresh oregano or
1 teaspoon Dried
One half cup Minced celery
1 cup Leeks; both white & tender
Green parts
2 tablespoon Dry sherry
2 tablespoon Minced chives
Gremolata; * See Note

In a medium saucepan, heat the olive oil. Add the onions, shallots and
garlic and saute until they just begin to color. Transfer half of the onion
mixture to a blender or food processor. Puree and return to the pan. Add
the wine, bay leaf and stock and simmer for 10 minutes. Season with salt
and pepper. (The soup base may be prepared in advance to this point and
stored refrigerated for up to 3 days or frozen indefinitely and reheated
before finishing.) Just before serving, add the thyme, oregano, celery,
leeks and sherry to the hot soup base. Bring to a simmer and simmer for 2
minutes. Do not overcook, the vegetables should retain their crunchy
texture. Remove the bay leaf, stir in the chives and garnish with a
sprinkling of the gremolata. Yield: 8 serving

Recipe By : COOKING RIGHT SHOW#CR9661

From: Dan Klepach Date: 041496

Date: Sat, 1 Jun 1996 18:56:51 0400

From: BobbieB1@aol.com

MMRecipes Digest V3 #160

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.