March 9, 2009

Cream of Carrot Soup

2 tablespoons butter
1/3 cup chopped onion
1 large potato peeled/chopped
6 large carrots peeled/chopped
29 ounces organic chicken broth
1 1/2 cup chopped mushrooms
1 stalk celery chopped
1 clove of garlic
1/2 teaspoon sugar
1/2 teaspoon thyme
1/2 cup milk

Saute onions in butter. Add carrots and potatoes and cook 2 minutes. Add everything else except the milk. Cover and simmer 30-45 minutes. Blend in a blender until smooth. Add milk and heat thoroughly. Season with salt and pepper. Enjoy!
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