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Chilled Cream of Zucchini Soup with Mussels and Fresh Mint
- 5 tablespoons olive oil
- 1 large onion, chopped
- 1 large carrot, chopped
- 3 garlic cloves, minced
- 3 fresh thyme sprigs
- 4 cups chicken stock or canned low-salt chicken broth
- 2 cups dry white wine
- 2 1/4 pounds fresh mussels, scrubbed, debearded
- 2 1/4 pounds zucchini, trimmed, cut into 1/2-inch pieces (about 7 cups
- 1/2 cup whipping cream
- 1/4 cup chopped fresh mint
Directions:View on Bon Appetit
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