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Y2 medium onion 2 cups milk CREAM

1 cup sliced mushrooms 2 tablespoons flour MUSHROOM
Ys cup celery pieces Y teaspoon salt

2 tablespoons butter Dash of pepper SOUP

Blender-chop onion. Sauté mushrooms, onion and celery in butter. Put the remaining
ingredients into OSTERIZER container, cover and process at BLEND until smooth.
Add the mushrooms and onions. Cover and process at CHOP until mushrooms are
finely chopped. Pour into saucepan and cook over medium heat until thickened.

Yield: 4 servings

Y2 pound onions, peeled and 1 cucumber, peeled, quartered GAZPACHO
quartered and thinly sliced
6 tomatoes, peeled and quartered 12 black olives, pitted and sliced
V2 cup red wine Salt and pepper to taste
22 tablespoons olive oil Parsley, finely chopped
1 tablespoon paprika Croutons

1 clove garlic

Put half the onions, tomatoes, and red wine into OSTERIZER container, cover and
process at LIQUEFY until smooth. Empty into saucepan and repeat process, adding
olive oil, paprika and garlic clove. Simmer for 10 minutes. Stir the cucumber and
olives into the soup, add seasoning and chill. Sprinkle the soup liberally with finely

chopped parsley and garnish with tiny croutons. Yield: 6 servings
— sabe: quartered can — cream of potato soup DU BARRY
tablespoons butter egg yo
1 10-ounce package frozen 1 cup light cream SOUP
cauliflower, thawed Yq teaspoon white pepper

1 10%2-ounce can chicken broth

Blender-chop onion in MINI-BLEND container and sauté in butter. Add cauliflower
and broth, cover and cook over low heat until tender. Cool. Put mixture into OSTER-
IZER container, cover and process at BLEND until smooth. Return to the saucepan
and add the potato soup. Heat until bubbly. Put egg yolk, cream and pepper into
OSTERIZER container, cover and process at STIR. Gradually add the hot soup, pro-
cessing until well blended. Return to saucepan and heat but do not boil.

Yield: 4 to 6 servings

1 medium onion, cut in eighths 2 cans frozen cream of potato TUNA CHOWDER
1 cup water soup, thawed
2 tablespoons butter V4 teaspoon pepper
12 sprigs of parsley 2 7-ounce cans tuna, drained and
1 cup milk flaked

Blender-chop onion in the water, drain through sieve, reserving water. Melt butter
in saucepan, sauté onion until glassy. Add flaked tuna and remove from heat. Put
parsley, milk, reserved water, soup and seasonings into OSTERIZER container. Push
CHOP button, cover and process only until parsley is chopped. Pour into saucepan,
mix well with onions and tuna. Simmer over low heat about 15 minutes to blend flavor.

Yield: 6 to 8 servings

Note: If a thinner chowder is desired, an additional cup of water or milk may be added.

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