Cream Of Carrot Soup (Recipe)

Ingredients

2 tablespoons margarine or butter

1 small onion, chopped (1/3 cup)

5 to 6 medium carrots, peeled and chopped (3 cups)

1 large potato, peeled and cubed

2 14 1/2-ounce cans chicken broth

1 1/2 cups chopped fresh mushrooms

1 stalk celery, chopped

1 clove garlic, minced

1/2 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon dried thyme, crushed or 1 1/2 teaspoons fresh snipped thyme

1/4 teaspoon bottled hot pepper sauce

1/2 cup milk

Dairy sour cream (optional)

Fresh thyme sprigs (optional)

Steps

1. In a large saucepan, melt 1 tablespoon of the margarine or butter.  Add the onion and cook until tender and light brown.

2. Add the carrots and potato.  Cook and stir for 2 minutes.  Carefully add the chicken broth, mushrooms, celery, garlic, sugar, salt, thyme and hot pepper sauce.  Bring to a boil, then reduce the heat.  Cover and simmer about 50 minutes or until the vegetables are very tender.

3. Let the soup mixture cool slightly, then transfer about one-third of the mixture to a blender container.  Cover and blend until smooth.  Repeat with the remaining mixture.  Return the entire mixture to the saucepan.

4. Stir in the milk and the remaining margarine or butter.  Heat the soup thoroughly, but do not boil.  Season to taste with additional salt and pepper, if desired.  Ladle the soup into individual bowls.  Garnish with sour cream and fresh thyme, if desired.

Tips:

Chopping the vegetables helps them to cook faster and blend into the liquid more smoothly.

Using a food processor is a quick way to chop the vegetables.  You can also use a food processor to puree the cooked mixture.  Process about one-third of the total mixture at a time.

For soup with similar color but a different flavor, substitute 3 cups squash chunks for the carrots.

From : America's Best-Loved Community Recipes