Melt butter in sauce pan. Saute onion until limp. Add seasoning and flour. Simmer 5 minutes, stirring. Add 1 cup milk. Stir until thickened.
Add all the ingredients labeled "Part 2" in a large soup pot. Heat. Add roux mixture from Step 1. Stir until slightly thickened. Turn heat to lowest and simmer 1 hour. At the end of hour add 2 tablespoons black coffee. If thinner soup is desired at this point add more heavy cream.
Serve hot topped with croutons or chopped parsley.
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|Serving Size: 1 Serving (540g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 766 (68%)|
|Amt Per Serving||% DV|
|Total Fat 85.2g||114 %|
|Saturated Fat 32.5g||162 %|
|Monounsaturated Fat 31.9g|
|Polyunsanturated Fat 14.1g|
|Cholesterol 378mg||116 %|
|Sodium 430.7mg||15 %|
|Potassium 990.4mg||26 %|
|Total Carbohydrate 7.3g||2 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 6.6g|
|Protein 78.8g||113 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1131
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