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1
⁄2 medium onion, cut into
1-inch (2.5 cm) pieces
1
⁄2
rib celery, cut into 1-inch
(2.5 cm) pieces
1
⁄
4 cup (60 ml) butter or
margarine
1
⁄4 cup (60 ml) all-purpose flour
1 can (14 oz.) (420 g)
chicken broth
1
⁄2 cup (125 ml) water
4 cups (1 liter) sliced fresh
button or shiitake mushrooms*
1 cup (250 ml) half-and-half
1
⁄
2 teaspoon (2 ml) dried
marjoram
1
⁄4 teaspoon (1 ml) salt
1
⁄8 teaspoon (0.5 ml) black pepper
cup (60–125 ml) dry sherry,
if desired
Sour cream, if desired
* For chunkier soup, reserve
1 cup (250 ml) 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 [250 ml] 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