"Those who forget the pasta are condemned to reheat it."--Unknown

Creamy Carrot Soup Recipe

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This recipe for Creamy Carrot Soup, by , is from The Heinrichs Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

John and Verna Heinrichs
Added: Monday, June 8, 2009


Part 1:

6 medium carrots, thinly sliced
2 medium potatoes, 1/2" cubes
1 1/2 cups chicken stock
1 tsp Worcestershire sauce
2 tsp salt
1/4 tsp pepper
1/2 tsp paprika

Part 2:

1/4 cup butter
1 large Spanish onion finely chopped
3 Tbsp flour
3 cups milk
1/4 tsp thyme
1/4 cup chopped parsley

Put all of Part 1 in large saucepan. Bring to boil, then simmer until vegetables are tender-crisp. Put Part 2 in another saucepan. Melt butter, then add onion. Stir for 3 minutes. Sprinkle in flour. Blend and stir until boiling. Add to Part 1 then add thyme and simmer for 5 minutes. Add heated milk (do not boil). Stir in parsley. Enjoy!




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