Carrot Cream Soup

Ingredients:

• 1 lb. carrots, peeled and grated
• 2 bay leaves
• 1 tsp. sugar
• 2 sm. cans chicken broth
• 2 cans water
• 1 onion, diced
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• 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

Directions:

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