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Cream
of Carrot Soup
| 2 cups carrots, diced
2 cups potatoes, diced 5 tablespoons butter 1 medium onion, chopped 1 tablespoon flour 4 cups hot milk 1½ teaspoons salt ¼ teaspoon pepper Cook carrots and potatoes until tender. Cook butter and onion in saucepan for 5 minutes. Add flour, stir. Add milk, cook about 5 minutes. Add vegetables, salt and pepper. Reheat. Add a bit of butter to each bowl of soup. |
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