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This entry was posted on May 11, 2011 by .
Preparation Makes about 4 cups
In a large saucepan over medium heat, melt butter. Add mushrooms, onion, parsley and savory.
Cook, stirring often, until mushrooms are soft and liquid has almost evaporated. Stir in flour and blend in broth. Bring to a boil, stirring constantly.
Purée mixture in blender or food processor. Add heavy cream, heat through and serve warm in soup bowls.
Garnish with fresh herbs.
This entry was posted in Recipes on May 11, 2011 by .
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chop 1/2 cup of mushrooms into small pieces saute in butter till soft add to cooked soup mixture and stir in before adding herb garnish.
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