*  Exported from  MasterCook  *
                           “FIVE LILIES” CHOWDER
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Soups/stews
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       tb           Olive oil
    4       c            Diced yellow onions
      1/4   c            Sliced shallots
    1       tb           Chopped garlic
    1       c            Dry white wine
    1                    Bay leaf
    6       c            Mushroom stock or rich
                         Chicken stock -- fat
                         Kosher Salt & Freshly Ground
                         Black Pepper
    2       ts           Minced fresh thyme -- (Or 1
            ts           Dried)
    2       ts           Minced fresh oregano -- (Or
    1       t            Dried)
      1/2   c            Minced celery
    1       c            Leeks, both white & tender
                         Green parts
    2       tb           Dry sherry
    2       tb           Minced chives
                         Gremolata -- * See Note
   In a medium saucepan, heat the olive oil. Add the
   onions, shallots and garlic and saute until they just
   begin to color. Transfer half of the onion mixture to
   a blender or food processor. Puree and return to the
   pan. Add the wine, bay leaf and stock and simmer for
   10 minutes. Season with salt and pepper. (The soup
   base may be prepared in advance to this point and
   stored refrigerated for up to 3 days or frozen
   indefinitely and reheated before finishing.) Just
   before serving, add the thyme, oregano, celery, leeks
   and sherry to the hot soup base. Bring to a simmer and
   simmer for 2 minutes. Do not overcook, the vegetables
   should retain their crunchy texture. Remove the bay
   leaf, stir in the chives and garnish with a sprinkling
   of the gremolata. Yield: 8 serving
   Recipe By     : COOKING RIGHT SHOW#CR9661
   From: Dan Klepach                     Date: 04-14-96
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