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1
⁄2 medium onion, cut into
1-inch pieces
1
⁄2
rib celery, cut into 1-inch
pieces
1
⁄
4 cup butter or margarine
1
⁄4 cup all-purpose flour
1 can (14 oz.) chicken broth
1
⁄2 cup water
4 cups sliced fresh button or
shiitake mushrooms*
1 cup half-and-half
1
⁄2 teaspoon dried marjoram
1
⁄4 teaspoon salt
1
⁄8 teaspoon black pepper
cup dry sherry, if desired
Sour cream, if desired
* For chunkier soup, reserve
1 cup mushrooms to add to
saucepan along 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.
Yield: 5 servings (1 cup per serving).
Per Serving: About 200 cal, 5 g pro, 11 g carb, 16 g total fat, 9 g sat fat,
40 mg chol, 500 mg sod.
MUSHROOM SOUP
1
⁄4 –
1
⁄2