Butter Keeper and A Soup Recipe

This is my new favorite gadget. The Butter Keeper. My sister Maria was going nuts about these a year ago. She bought them up for all of her friends. We don't eat THAT much butter so I didn't think I needed one. You put up to 1 stick of softened butter in the cup and then add some cold water in the crock. It is suppose to keep fresh for 30 days without going rancid. You need to change the water every three days. (I only put 1/2 stick in at a time and I add cold water every morning when I use it.) I tell you, I smile every morning when I put that "smidge" of softened butter on my nisu. No more "shaving" off bits of a rock hard stick from the fridge! A belated "thank you" to Maria. They are the cheapest ($7.99) at Vg's grocery store.

Now the recipe. This recipe is from Taste of Home's 2008 book. I made this soup Saturday night and it was a huge hit. It is a bit of a "thin" soup so may be best as an appetizer or served with a sandwich. I just toasted some left-over hamburger buns which I had buttered and sprinkled with garlic salt. (I didn't have the tarragon or parsley. And I didn't dare put the whole 1/2 teaspoon of pepper sauce. I put a little less than that and it had plenty of "bite" for us.)

eta: just noticed I put 1/2 instead of 1/4 cup for the vegetables. Although you probably could add more if you wanted.

ZIPPY CHICKEN MUSHROOM SOUP

½ pound fresh mushrooms, chopped
1/4 cup each chopped onion, celery and carrot
¼ cup butter, cubed
½ cup flour
5-1/2 cups chicken broth
1 teaspoon pepper
½ teaspoon white pepper
¼ teaspoon dried thyme
Pinch dried tarragon
½ teaspoon hot pepper sauce
3 cups half-and-half cream
2-1/2 cups cubed cooked chicken
1 tablespoon minced fresh parsley
1-1/2 teaspoons lemon juice
½ teaspoon salt

In a Dutch oven, sauté the mushrooms, onion, celery and carrot in butter until tender. Stir in the flour until blended. Add the chicken broth and seasonings; mix well. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

Stir in the half-and-half cream chicken, parsley, lemon juice and salt; heat through (do not boil). Yield: 11 servings (2-3/4 quarts).