CREAM OF PARSNIP SOUP CECILI

3 medium parsnips (about 1/2 lb.), peeled and thinly sliced (2 cups)

1 small onion, chopped (1/3 cup)

2 large outer ribs celery with leaves, thinly sliced (1 1/2 cups)

2 large carrots

2 1/2 cups clear fat-free chicken broth

1/8 tea. curry powder

1 cup heavy cream

salt and pepper to taste

fresh chives, finely chopped

In a 2-quart saucepan bring to a boil the parsnips, onion, celery, carrots, chicken broth, and curry powder; simmer, covered stirring often, until vegetables are very soft, about 30 min. In an electric blender puree in two batches. Return to saucepan; stir in heavy cream; reheat. Season with salt and pepper to taste. Sprinkle with chives. Makes about 4 1/3 cups.

CREAM OF MUSHROOM SOUP

4 cups defatted chicken broth

3/4 pound mushrooms

2 tab. butter

3 tab. flour

pinch dry mustard

pinch cayenne pepper

tiny pinch soda

1 cup whipping cream

1/3 cup sherry

Chop mushrooms and set aside. Melt butter in a l 1/2-quart saucepan. Combine flour with the mustard and pepper and stir into the melted butter. Cream until smooth. Gradually stir in the defatted chicken broth and chopped mushrooms. Cook over low heat, maintaining slight bubbling, for 35 min. Place cream in a small pan and heat thoroughly, but do not boil. Add cream and sherry and stir until blended. Serves four.