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Carrot Soup

2 lb Carrots; scraped and chopped
3 Stalks celery; chopped
2 Cloves garlic
1 lg Onion
2 tb Margarine
1 cn (14 1/2 oz) chicken broth
1 Bay leaf

Put carrots and 1 can chicken broth and bay leaf in pan on stove. boil until carrots are tender- 15 - 20 minutes. in another pan, sautee celery, onion, and garlic in the margarine until soft. Contents must all be pureed (REMOVE THE BAY LEAF) together in the blender. This can of course be done in several batches.

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