1 cup butter, softened
2 (.25 ounce) packages dry onion soup mix
1/3 cup water
1 (8 ounce) can heavy whipping cream
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon ground black pepper
1/4 teaspoon dried basil
1/2 teaspoon dried sage
1/2 teaspoon seasoning salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
salt and pepper to taste
1 cup chopped fresh parsley
In a heavy saucepan, combine butter, soup mix, water, cream, parsley, salt, thyme, rosemary, pepper, basil, sage and seasoning salt. Bring to a boil. Reduce heat to medium low. Cover and simmer for 25 minutes.
Stir in parsley mixture, stirring gently. Stirring occasionally, cook and stir about 20 minutes more, until thickened. Remove from heat. Stir in sliced strawberries, oregano and salt. Cover and cool thoroughly.
Stir in parsley mixture, cream cheese, cream of spinach, mushroom mixture, chopped parsley, parmesan, 1/2 cup chopped celery, 1/2 cup chopped onion and salt and pepper. Heat just to a boil. Reduce heat to low. Cover and simmer, whisking occasionally, for 30 minutes.