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3/4 c. butter (1 1/2 sticks)
3/4 c. diced onion
1 1/2 c. diced potato
3/4 c. peeled diced tomato
3/4 c. diced carrot
3/4 c. diced green beans
3/4 c. coarsely chopped
3/4 c. minced leek
3/4 c. minced zucchini
1 garlic clove, minced
1 1/2 tsp. sugar to taste
salt and freshly ground pepper
6 c. chicken stock
1/2 c. whipping cream
chopped parsley (garnish)

Melt butter in large stockpot over medium high heat.
Add onion and saute 1 to 2 minutes. Reduce heat to low and add
remaining ingredients except stock, cream and parsley. Cook
until vegetables are soft, not browned, about 20 to 25 minutes.
Add stock, bring to boil over medium-high heat. Reduce heat,
simmer about 10 minutes. Cool slightly. Puree in blender or
processor in small batches. Return to stockpot, place over
medium heat, gradually stir in cream. Do not boil. Garnish
each serving with chopped parsley.

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