CARROT SOUP
Recipe By: Kitchen Basics Inc.
Serving Size: 2
Preparation Time: 0:00
Categories:
Amount Measure Ingredient Preparation Method
2 teaspoons margarine
1/3 chopped onion
1 1/2 cups Kitchen Basics Chicken Stock
5 1/3 ounces carrots grated
1 potato grated
1/8 teaspoon thyme
1 dash Tabasco sauce
1/3 teaspoon Worcestershire sauce
1/2 cup milk
2/3 cup grated cheddar cheese
Melt margarine and saute onion until tender. Add chicken stock
and bring to boil. Add carrots, potatoes, thyme, Tabasco sauce and
Worcestershire sauce and simmer until vegetables are tender, 25 to 30 minutes.
Add milk and cheese and cook until cheese is melted. Salt to taste.
If you like a really thick soup, thicken with a paste of 3 tablespoons flour and 1/4 cup milk just before serving.