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Carrot Cream Soup


  • 1 lb. carrots, peeled and grated
  • 2 bay leaves
  • 1 tsp. sugar
  • 2 sm. cans chicken broth
  • 2 cans water
  • 1 onion, diced
  • Ad
  • 4 Tbsp. margarine
  • 2 cup whole milk or light cream
  • 1 tsp. salt
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. nutmeg
  • 5 Tbsp. flour


Cook carrots with bay leaves and sugar in broth and water for 15 minutes. Saute' onion in skillet with margarine until transparent. Add flour; cook 5 minutes, stirring constantly. Reduce heat for chicken stock; add milk. Add onion mixture to carrot stock; stir constantly until slightly thick. Remove bay leaves. Makes 8 servings.

By Robin from Washington, IA


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