Title: Chestnut soup (mf)
 Categories: Soups &, Stews
      Yield: 4 Servings
 
      2 tb Butter
      1    Onion, thinly sliced
      1    Stalk celery, thinly sliced
      1    Carrot, thinly sliced
      1 tb Flour
      6 c  Chicken broth
      1 cn Chestnuts packed in water
           -(15 oz), drained or 6 ounce
           -can puree
           Salt and freshly ground
           -pepper
      1 ds Madeira or sherry
    1/2 c  Sour cream, optional
           Snipped chives for garnish,
           -optional
 
  Heat butter in a medium saucepan. Add the onion, celery and carrot and
  saute a few minutes to begin the cooking process. Sprinkle on the
  flour and cook a minute or until slightly browned. Add the broth,
  cover and simmer 15 minutes or until tender. Add chestnuts or puree
  and simmer for 5 to 10 minutes longer.
  
  Puree in a blender or food processor and return to a saucepan to
  reheat. If too thin, simmer over low heat, stirring continuously
  until thickened or if too thick, add more liquid. Season to taste
  with salt and pepper, add a dash of Madeira and ladle out. Garnish
  with sour cream and chives if you wish.
  
  Yield: 4 to 6 servings