Brussels Sprouts Soup

• 1/4 c. butter
• 1/2 lb. mushrooms, sliced
• 3 carrots, julienned
• 2 pt. Brussels sprouts, halved
• 1 onion, chopped
• 3 (14 oz.) chicken broth (canned or substitute)
• 1 Tbsp. white wine
• Worcestershire sauce
• 3 Tbsp. flour
• 2 c. milk
• 1/8 tsp. nutmeg
• 3 Tbsp. parsley
• 1/4 tsp. pepper
• 1 tsp. salt (to taste)

1. Melt 2 tablespoons butter over medium heat.
2. Add mushrooms and carrots. Saute 5 minutes. Transfer vegetables to bowl.
3. Melt 2 tablespoons butter. Add Brussels sprouts and onion.
4. Saute 3 minutes. Stir in broth and Worcestershire sauce.
5. Simmer 10 minutes. Set aside 3/4 cup cooked Brussels sprouts.
6. Puree broth mixture in blender and return to large Dutch oven. Gradually add milk to flour. Blend and pour into soup.
7. Add mushroom mixture, Brussels sprouts, nutmeg, salt and pepper. Simmer 10 minutes. Add parsley.
8. Makes 8 servings.

butter, mushrooms, carrots, brussels sprouts, onion, chicken broth, white wine, worcestershire sauce, flour, milk, nutmeg, parsley, pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=709232 (may not work)