1 Tbs each parsley and sweet basil
1 small onion, diced
2Tbs butter
8 cups en broth
salt and pepper
In a large pot melt the mutter over medium heat, add the onion and cook until just translucent, then add the herbs and allow to cook until the herbs become aromatic Reduce heat, add the chiken broth, salt and pepper to tast and simmer for at least 1/2 hour. serve hot.
en broth
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