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      RECIPE TITLE "HEY, HEY SOUP" recipe from Blue Moon Soup. Recipes by Gary Goss, Illustrations by Jane Dyer (Little, Brown, and Company; September 1, 1999)

    yields4 servings time-- difficultyeasy

    This hot and jazzy sweet potato soup is named after a great jazz club in Kansas City.


    2 tablespoons butter
    1 small leek, chopped (1 to 1-1/2 cups)
    1/4 cup chopped chives
    3/4 cup sliced mushrooms
    2 large sweet potatoes, peeled and thinly sliced (ask an adult to slice)
    1 tablespoon cooking sherry or dry white wine (optional)
    1 teaspoon curry
    1/4 teaspoon salt
    1/2 teaspoon pepper
    2 cups milk
    Garnish: 1 cup shredded Muenster Cheese, 1/4 cup sliced mushrooms, and 1 bar of great chocolate, broken into bite-size pieces.


    1. Preheat the oven to 400 F.
    2. Melt the butter in a soup pot on medium heat.
    3. Add the leek, chives, mushrooms, half of the sweet potatoes, the sherry if using, curry, salt, and pepper. Saute for 10 minutes, stirring with a wooden spoon.
    4. Add the remaining sweet potatoes and 2 cups of water, and stir.
    5. Bring to a boil, then reduce heat and simmer, covered, for 15 minutes.
    6. In a blender or a bowl, blend or mash half the soup with the milk until thick and silky smooth.
    7. Return the blended soup to the soup pot, and stir.
    8. Place soup crocks on a cookie sheet. Ladle soup into crocks, and garnish. Bake for 10 to 15 minutes, until lightly browned and bubbly.

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