*  Exported from  MasterCook  *

                    Commander's Cream of Eggplant Soup

Recipe By     : 
Serving Size  : 14   Preparation Time :1:00
Categories    : Vegetable                        Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      tablespoons   butter or margarine
   3      cups          onion -- diced
   3      cups          celery -- diced
   2      large         eggplants -- peel on and diced
   3      cups          potatoes -- diced
   1      teaspoon      curry powder -- or more
     1/2  teaspoon      thyme
     1/2  teaspoon      sweet basil
   8      cups          chicken stock
   4      cups          whipping cream

Melt butter in 6-quart pot. Saute onion, celery, eggplant and potatoes.
 Add seasonings and cook, uncovered, over medium heat, stirring frequently,
 until potatoes are tender, about 10 to 15 minutes. 
Stir in stock and cook, uncovered, over medium heat until mixture begins to thicken,
 about 45 minutes. Remove from heat and add cream. Serve immediately. Makes 12 to 16 servings.


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