KitchenAid 4KPCB148, Blender, 4KPCB348, 35 manual Mushroom Soup

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

1can (14 oz.) (420 g) chicken broth

1⁄2 cup (125 ml) water

4cups (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

1⁄4 –1⁄2cup (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.

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MUSHROOM SOUP

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.