You may also like
Categories:Viewed: 96 - Published at: 3 years ago
Ingredients
- 1/4 c. (1/2 stick) butter or margarine
- 1/2 c. chopped onion
- 7 c. sliced/chopped carrots
- 1 c. flour
- 8 1/2 c. chicken stock
- salt and pepper to taste
- snipped parsley
Method
- In a 4-quart saucepan, melt butter or margarine over medium heat.
- Add onion and cook until soft.
- Add carrots and stir in flour, mixing well.
- Cook, stirring; add stock and bring to boil, then lower heat.
- Cover and simmer 1/2 hour, stirring occasionally.
- Put through blender (not too much at a time; will bubble over).
- Blend in cream; add salt and pepper to taste. Sprinkle chopped parsley on top.
- Makes about 12 cups.
