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"Everyone loves this from my husband to my grandmother. We usually sub 2tsp of canola oil for the margarine/butter (heart health reasons, and it still comes out tasting like heaven. Works equally well with dried or fresh parsley, and we've come to prefer sliced almonds with the skin on for a bit of extra texture/fibre. We'll make it again and a..."
Sep 21, 2009 on Food.com
"Everyone I've served this to loves it (including me! It's even been a hit when using 1/4 the amount of butter and skim milk in place of the cream (for health reasons. I add some 'cheap' mushrooms to the mix to help thicken up the blended soup, and reserve some portabello chunks for the finished product. Will make this again and again!"
Feb 14, 2008 on Food.com