Chestnut Soup

• 1 tablespoon margarine
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 1 cup cubed peeled baking potato
• 1 cup cooked shelled chestnuts (about 1 pound in shells)
• 1/4 teaspoon dried thyme
• 1/8 teaspoon salt
• 1/8 to 1/4 teaspoon pepper
• 5 (10 1/2-ounce) cans low-salt chicken broth
• 1/2 cup 2% low-fat milk
• 1 1/4 cups plain croutons
• Paprika

1. Melt margarine in a large saucepan over medium heat. Add onion; saute 4 minutes. Add celery and carrot; saute 6 minutes. Add potato and next 5 ingredients (potato through broth). Bring to a boil, reduce heat, and simmer 40 minutes.
2. Place chestnut mixture in a blender; process until smooth. Return to pan; stir in milk. Cook until thoroughly heated. Ladle soup into individual bowls; top with croutons, and sprinkle with paprika.

margarine, onion, celery, carrot, chestnuts, thyme, salt, pepper, lowsalt, milk, croutons, paprika

Taken from www.myrecipes.com/recipe/chestnut-soup (may not work)