Cream of Herb Soup Recipe

Melt 3 tablespoons butter in a large saucepan. Saute onions until tender about 10 minutes. Add spinach basil or watercress (see Cook's Note) and parsley. Cover reduce heat to low and simmer 10 minutes.

Stir in broth and sugar. Simmer covered for 30 minutes. Slowly stir in cream.

In a separate pan melt 2 tablespoons butter over medium heat. Stir in flour and cook stirring constantly until flour loses its raw smell about 2 minutes. Whisk in a little of the hot soup into the flour mixture mixing until smooth. Pour roux mixture slowly into the soup stirring constantly. Bring just to a boil and remove from heat. Season with salt and pepper to taste.

Serve in warm bowls with a parsley garnish.