*  Exported from  MasterCook  *
 
                                CARROT SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Carrots (peeled and sliced)
    3       c            Chicken stock
    3       tb           Butter (or margarine)
    2       md           Onions (chopped)
    1       bn           Shallots (chopped)
      1/4   c            Bell pepper (chopped)
    3       tb           Flour
    2       c            Milk
    1 1/2   c            Cheddar cheese (grated)
      1/8   ts           Pepper
            ds           Cayenne pepper
                         Salt (to taste)
                         Parsley (for garnish)
 
   Cook carrots in stock until tender.  Drain and mash carrots, reserving
   liquid.  Saute onions and bell pepper in butter until tender.  Add flour,
   stirring until smooth.  Gradually add milk; cook stirring constantly, until
   slightly thickened.
   
   Add enough water to carrot liquid to make 2 cups.  Combine liquid, milk
   mixture, carrots, cheese and spices.  Stir constantly over moderate heat
   until soup is well heated and cheese is melted. Garnixh with parsley if
   desired.
   
   SOURCE: 1979 Times-Picayune Recipe Contest Cookbook Typed for you by Nancy
   Coleman
  
 
 
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