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Red Root Soup

6 shallots, peeled & chopped
5 carrots, chopped
2 beets, peeled & chopped
2 potatoes, peeled & chopped
4 leeks, chopped
1 c. parsley, chopped
5 c. chicken broth
2 c. water
2 c. skim milk
1/2 tsp. curry powder


Combine first 6 ingredients in a large kettle. Add chicken broth and water and cook for 20 to 25 minutes or until vegetables are tender. Blend lightly until vegetables are just minced but not smooth. At this point the mixture can be refrigerated or frozen. When ready to serve, add skim milk and curry powder and heat.


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