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Cream of Carrot-Cheddar Soup Recipe

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

Sue Dames
Added: Tuesday, May 16, 2006


2 T butter
1/2 cup finely chopped onion
1 lb (8 to 10) carrots, shredded
1 lb (3 to 5) potatoes, shredded
6 cups chicken broth
1/2 tsp dried thyme
1 bay leaf
1/8 tsp Tabasco sauce
1/2 tsp Worcestershire sauce
1/2 tsp sugar
salt & pepper to taste
1 1/2 cups milk (may use part cream)
1 to 2 cups cheddar cheese, shredded

In large kettle sauté the butter and chopped onion until onions are clear. Add vegetables and simmer until tender. (20 - 30 minutes) Add milk and cheese stirring until cheese is melted. Discard the bay leaf. Serve hot.




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