1 large carrot, chopped

1 large onion, chopped

2 celery stalks, chopped

8 ounces fresh mushrooms, thinly sliced

4 tablespoons all-purpose flour

6 cups chicken stock (low-fat is ok)

2 tablespoons chopped fresh thyme

1 tablespoons chopped fresh marjoram

2 tablespoons whipping cream

6 tablespoons dry white wine

Salt and freshly ground black pepper to taste

 

Melt 2 tablespoons butter in a large skillet.  Add carrot, onion, and celery.  Cover and heat for 15 to 25 minutes over medium-low heat until vegetables soften.  Set aside to cool.

 

In a small skillet, melt 1 tablespoon butter and saute' the mushrooms briefly until they are cooked through and begin to yield some juice.  (This takes less than 5 minutes.)  Set the mushrooms aside.

 

In a blender, puree the carrot, onion, and celery.

 

In a large skillet, melt the last 2 tablespoons of butter; stir in the flour.  Cook, stirring constantly, over a low heat until the flour bubbles.  Slowly whisk in the stock.  Cook and stir over medium heat until hot and thickened, about 10 minutes.  Stir in the thyme, marjoram, whipping cream, mushrooms, wine, and pureed vegetables until hot and bubbly, about 5 minutes.  Salt and pepper to taste.  Serve immediately.

 

Makes 6 servings.