Chestnut Soup

2 Onions, Chopped
1 Cup Celery, Chopped
2 Cups Carrots; Chopped
6 Tbs. Butter
6 Cups Chicken Broth
2 – 10oz Cans Chestnuts
4 Tbs. Parsley; Chopped
2 tsp Poultry Seasoning
1 tsp Dried Basil
½ tsp Ground Red Pepper (Optional)
1 Cup Heavy Cream
½ Cup Cream Sherry (If Desired)

Saute onions and celery in butter; transfer to large stock
pot and add other 7 ingredients; (not the Cream or Sherry);
simmer 20 minutes – cool. When cool blend in blender until
smooth; (you may have to do this in “batches” in order for it to all
get blended to the same consistency). Return to pot and add cream
and heat; serve with sherry.