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Cream of Carrot Soup

1 lb. carrots, 8 to 10
1 lb. potatoes, 3 to 5
2 tbsp. butter
1/2 c. chopped onion
6 c. vegetable broth or chicken
2 sprigs fresh thyme or 1 tsp. dried
1 bay leaf
1 c. heavy cream
1/8 tsp. Tabasco sauce or to taste
1/2 tsp. Worcestershire sauce
1/2 tsp. brown or white sugar
1 c. cold milk
Salt & pepper to taste

Pare carrots and potatoes. Cut carrots into round, cube potatoes; set aside. Heat butter in Dutch oven. Add onion; saute briefly. Add carrots, potatoes and broth. Bring to boil. Add thyme and bay leaf. Simmer 30 to 40 minutes until potatoes and carrots are tender. Put mixture through food mill or blender. May need to be done in 2 stages. Bring mixture to boil again and add remaining ingredients. Pour into bowl and chill. Serve cold with dollop of sour cream or hot. 6 to 8 servings.

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