Carrot Cream Soup
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Seasoned salt||1⁄4 Teaspoon|
|Garlic powder with parsley||1⁄2 Teaspoon|
|Chopped carrot||2 Cup (32 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Chicken broth||4 1⁄2 Cup (72 tbs)|
|Whipping cream||1⁄4 Cup (4 tbs)|
|Chopped fresh parsley||1 Tablespoon (For Garnish)|
In large saucepan, melt butter and saute onion, Seasoned Salt and Garlic Powder with Parsley.
Add carrots and cook 5 minutes.
Stir in flour; blend well.
Stirring constantly, add chicken broth; blend well.
Bring to a boil; reduce heat, cover and simmer 30 minutes, stirring occasionally.
In blender or food processor, puree carrot mixture; return to pan.
Stir in cream; heat thoroughly.