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Carrot Soup

6 med. carrots, skinned & chopped
1 sm. onion, chopped
1 sm. bay leaf
2 tsp. sugar
2 tbsp. butter or margarine
3 c. chicken sock, divided
1 tbsp. grated lemon rind

Combine carrots, onion, bay leaf and butter in heavy pan with lid. Cook over low heat until carrots are tender, keeping lid on to create condensation. The moisture will help prevent burning, but a little stock may be added if it looks as if it is burning. Cook about 8 minutes. Cool slightly and remove bay leaf; add 1 cup chicken stock and sugar. Season with salt and pepper. Serve hot and garnish with a little grated lemon rind and parsley.

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