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Carrot Cream Soup
1 lb Carrots ; peeled
1 Onion ; chopped
1 tb Oil plus
3 tb Water
6 c Water
1/3 c Fresh parsely; chopped finely
This pureed soup is terific. If you don; t puree the mixture it also makes
and excellent vegetarian soup stock. In three quart pot saute the chopped
onions and carrots in the oil and water mixture for 10 minutes over medium
heat. Add 6 cups water and seasonings. Bring to a boil. Reduce heat, cover
and simmer for 20 minutes. Pureee in blender, return mixture to pot, and
reheat before serving.
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