Creamy Carrot Soup
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Chicken bouillon cubes||2|
|Worcestershire sauce||1 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
|Spanish onion||1 Large, finely chopped|
|Milk||3 Cup (48 tbs)|
|Parsley||1⁄4 Cup (4 tbs), chopped|
Wash and scrape carrots and cut in thin rounds.
Peel potatoes and cut in 1/2-inch cubes.
Put vegetables in large saucepan and add boiling water, bouillon cubes, Worcestershire sauce, salt, pepper and paprika.
Bring to a boil, turn down heat, cover and simmer about 15 minutes or until vegetables are tender-crisp.
Melt butter in another saucepan.
Add onion and cook gently, stirfor 3 minutes.
Sprinkle in flour and stir to blend.
Remove from heat and add milk all at once, stirring to blend.
Return to moderate heat and cook, stir constantly, until boiled.
Add to vegetable mixture along with thyme.
Bring back to a boil, turn heat to low, cover.
Simmer for 5 minutes.
Stir in parsley and serve.