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Basic Blender Cream Soup

1 cup milk
1/2 cup cream
1 cup chicken bouillon
3 tablespoons butter or margarine
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon worcestershire sauce
1 tablespoon dry sherry -- optional
1 cup mix vegetables -- * see note

Put all ingredients into blender container. Cover, press button 7 for 30 secocnds. Stop motor and push down with spatula if nnecessaryl Blend longer if smoother consistency is desired. Empty into saucepan and heat until hot, about 5 minutes.

Cream soups are marvelous for leftovers. Sherry can be added before blending or just before serving.

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