KitchenAid PRO Line KPCB348 Use & Installation Instructions Manual

Also see for PRO Line KPCB148: User manual

Contents

KitchenAid PRO Line KPCB348 Use & Installation Instructions Manual Manual pdf 64 page image

iii_jii _i_i_,_%_i__t ¸_iii::%,i_ii_'_ii,iP_'%i%,,_ s_,,,_'_,_,_'__¸ _¸!_DV_ medium onion, cut into1-inch piecesY_ rib celery, cut into 1-inchpieces_/_ cup butter or margarine_/_ cup all-purpose flour1 can (14 oz.) chicken broth_/_ cup water4 cups sficed fresh button orshiitake mushrooms*1 cup half-and-half_/_ teaspoon dried marjoram_/_ teaspoon salt_/_ teaspoon black pepper_A-_/_ cup dry sherry, if desiredSour cream, if desired* For chunkier soup, reserve1 cup mushrooms to add tosaucepan a/ong withhalf and-half and seasonings.Simmer until mushroomsare tenderCHEF'S BLENDERPlace onion and celery in blender. Cover and blend at Pulse 2 to 3 times, 3 seconds eachtime. In large saucepan over medium-high heat, heat butter. Add onion mixture; cook,uncovered, 3 to 5 minutes. Add flour; blend well. Stir in broth and water. Add mushrooms;bring to a boil. Reduce heat and simmer, uncovered, until mushrooms are tender, about 10to 15 minutes. Cool 5 minutes.Pour cooled mushroom mixture into blender jar. Cover and blend at Pulse 3 to 4 times, 2seconds each time. Return mixture to saucepan; add half-and half, marjoram, salt, pepper,and sherry, if desired. Simmer until thoroughly heated. If desired, top individual servingswith dollop of sour cream.BAR BLENDERFollow directions for Chef's Blender.c: 5 servings (1 cup per serving).v About 200 cal, 5 g pro, 11 g carb, 16 g total fat, 9 g sat fat,40 mg chol, 500 mg sod.