Title: Parsley Soup
Categories: Soup
Yield: 6 Servings

6 tb Butter
6 tb Flour
3 c Hot chicken stock
1 ts Dried summer savory or thyme
3 c Half and half
2 c Minced fresh parsley
1 pn Nutmeg
1 pn Salt
Croutons (optional)

Melt 6 Tablespoons butter. Add 6 Tablespoons flour. Cook and stir for 3
minutes. Take pot from heat and add hot chicken stock. Whisk until thick
but DO NOT boil. Add 1 teaspoon dried summer savory or thyme. Simmer for 5
minutes. Add Half and Half and parsley. Add a pinch of nutmeg and salt.
Cook over low heat until ready to serve. Top with croutons, if desired.
Yield: 6 to 8 servings.

ANN MORRISON (MRS. PAT)

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.