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FROM THE
alt.support.diet.low-carb
COOKBOOK

Instant Cream of Mushroom Soup from Mae West

1 large can mushrooms
2 cups heavy cream
1/2 chicken bouillon cube
Dash of parsley flakes

Combine all ingredients in the blender.  Blend on low until smooth. Pour into a saucepan, cover and simmer.  Cook over low heat, stirring occasionally, until hot but not boiling.  Serves 2.