Instructions: Melt margarine in a large saucepan over medium heat. Add onion; saute 4 minutes. Add celery and carrot; saute 6 minutes. Add potato and next 5 ingredients (potato through broth). Bring to a boil, reduce heat, and simmer 40 minutes.

Place chestnut mixture in a blender; process until smooth. Return to pan; stir in milk. Cook until thoroughly heated. Ladle soup into individual bowls; top with croutons, and sprinkle with paprika.

Yield: 5 servings

(serving size: 1 cup soup and 1/4 cup croutons).

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