* Chestnuts should be roasted and shelled.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
In a large pot, heat the oil and saute the onion, carrot and celery. Add
the broth, sugar, bay leaf, basil, marjoram and chestnuts. Simmer until
the chestnuts are tender, about 25 minutes. Remove and discard the bay
leaf. Carefully transfer to a food processor or blender and puree the
mixture. Return to the pot and stir in the evaporated milk, and bring to
a boil; add the marsala, sherry or chicken broth. Season to taste with
salt and pepper. Serve hot or cold.
Each 1 Cup Serving Contains:
Cal Prot Carb Fib Fat Fat Chol Sodium
205 6 G 29 G 6 G 3 G 1 G 2 Mg 38 Mg
From The Cookbook For The 90s by Helen V. Fisher
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip
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