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PUREE OF MUSHROOM AND EGGPLANT SOUP 
1 tbsp. olive oil
1 c. Spanish onion, med. dice
1 c. celery, med. dice
2 c. mushrooms, sliced
2 c. eggplant, peeled & cubed
1 tbsp. fresh sage, minced
4 c. chicken stock
Salt & pepper to taste
Plain yogurt to garnish

NOTE: Reserve thin, center cut mushroom slices and small sage leaves to use as garnish.

1. In a two quart saucepan combine olive oil, onion, celery, mushroom and eggplant. Cook over medium heat until onion and celery are soft and somewhat transparent but not browned.

2. Add sage and chicken stock. Bring to a boil. Immediately reduce to a simmer. Cook partially covered until vegetables are tender enough to puree.

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