Recipe - Parsley Soup

6 tablespoon Butter
6 tablespoon Flour
3 cup Hot chicken stock
1 teaspoon Dried summer savory or thyme
3 cup Half and half
2 cup 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 Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.