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Carrot Soup

1 qt. milk (Rich)
2 c. cooked carrots, mashed
2 tbsp. onion, finely minced
1 tsp. salt
1 tsp. sugar
1 tbsp. flour
1/4 tsp. pepper
1 tbsp. butter


Heat milk. Mash carrots or put through sieve. Add 1 tablespoon flour. Stir into the boiling milk and season with two tablespoons chopped parsley; gives it unusual taste.


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