Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Cannola Oil 1/4 ts Leaf Basil; Dried
1/2 ea Onion; Md, Chopped 1/8 ts Marjoram Leaves; Dried
1 ea Carrot; Md, Sliced 1/2 lb Chestnuts; Abt. 24, *
1 ea Celery Stalk; Sliced 1/2 c Evaporated Skimmed Milk
4 c Chicken Broth 3/4 c Marsala, Sherry; OR
1 ts Sugar 3/4 c Chicken Broth
1 ea Bay Leaf 1 x Salt Pepper; To Taste

* Chestnuts should be roasted and shelled.
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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:
Tot Sat Cal Prot Carb Fib Fat Fat Chol
Sodium

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