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Carrot Soup

1/2 c. onion, chopped
3 tbsp. margarine
2 stalks chopped celery
1/2 c. skim milk
1 clove garlic, mashed
2 1/2 c. shredded carrots
2 c. chicken broth
1/4 c. nonfat dry milk


Saute the onion and garlic in the margarine for three minutes. Add the carrots and celery; saute for five minutes. Add chicken broth, bring to a boil and simmer for fifteen minutes. Cool, pour into blender with skim milk and nonfat dry milk. Puree until smooth. Reheat and serve.


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