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Chestnut Soup

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


* 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.


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