Parsley Soup

1½ to 2 c chopped parsley
2 med carrots, chopped
1 stalk celery, chopped
1 med onion, chopped
2 or 3 med potatoes, cubed
1 clove garlic, minced
green or red pepper (optional)
1 can chicken broth or chicken cubes dissolved in water

Melt 1 T olive oil and 3 T butter or margarine in a medium saucepan. Add celery and onion, and sauté over very low heat, stirring frequently. In a large kettle, cook parsley, potatoes, carrots, and peppers in chicken broth until soft. When celery and onion are soft, add 2-3 T flour to make a roux, then add to vegetables and put all in a blender. Return to large kettle and add milk or cream, or both, until thickness desired. Add Mrs. Dash, paprika, salt.

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