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Cream of Carrot Soup
1 c Diced carrots
3 tb Flour
1 tb Minced onion
1 c Boiling water
2 1/2 c Milk, scalded
3 tb Melted butter or butter substitute
Salt and pepper
Combine carrots and water. Cover. Simmer until carrots are tender. Rub
through sieve. Brown onion in butter. Add flour. Mix until smooth. Add
milk slowly, stirring constantly. Cook over hot water until thick. Add
carrots and the water in which they were cooked. Season to taste. Heat
thoroughly. 6 servings.
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