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2 medium yellow squash, chopped
2 small zucchini squash, chopped
1 c. chopped celery
1 c. chopped cabbage
2 Tbsp. butter
2 Tbsp. chopped parsley
1/2 tsp. sugar
salt and pepper
4 c. chicken stock

Combine first 5 ingredients and cook until tender. Add parsley,
sugar, and seasonings. Stir in 1 c. broth to blend and then add 3
more c. Serve hot or cold, garnished with parsley.

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