1/4 c. butter
2 c. peas (frozen are okay)
1 med. onion
2 carrots, chopped
2 stalks celery with leaves, chopped
2 med. potatoes, chopped
4 c. canned chicken stock
2 c. half and half
2 tbsp. butter
1/2 lb. mushrooms, sliced
1 clove garlic, minced
1/2 tsp. salt
1/8 tsp. pepper
1 tbsp. honey
1 tbsp. curry powder
Sour cream

In a large pan, saute the peas, onion, carrots, celery and potatoes in butter. Puree all of this mixture with the chicken stock in a blender or food processor. Mix in the half and half. Saute the mushrooms in the butter and add with seasonings to the puree mixture. Simmer for 10 minutes and serve with a dollop of sour cream. Serves 6.