French Cottage Sprout Soup
|Frozen brussels sprouts||20 Ounce|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Chicken broth||4 Cup (64 tbs) (4 Chicken Bouillon Cubes Dissolved In 4 Cups Boiling Water)|
|Fresh mushrooms||1⁄2 Pound|
|Light cream||2 Cup (32 tbs)|
Cook Brussels sprouts according to package directions, using 1/2 teaspoon salt to 1 cup water; drain, if necessary.
Meanwhile, heat butter in a large heavy saucepan.
Blend in a mixture of the flour, salt, and pepper; cook until bubbly.
Gradually add the broth, stirring to blend.
Bring to boiling; stir and boil 1 minute.
Remove from heat.
Finely chop mushrooms in an electric blender.
Mix mushrooms into hot sauce; cover and simmer 20 minutes.
In the blender, puree one half of the sprouts with 1 cup cream.
Pour into cooked mushroom sauce.
Repeat with remaining Brussels sprouts and cream.
Heat the soup, stirring occasionally, until of serving temperature.
Garnish with parsley.