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964650 -- CARROT SOUP

2 tbsp. butter
1 chopped onion
5 c. chicken stock
1 lb. carrots, grated
3 potatoes, grated
1/2 tsp. thyme
1/4 tsp. Tabasco sauce
1 tsp. Worcestershire sauce
1 1/2 c. milk
2 c. grated cheddar cheese
Salt
Melt butter 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, 30 to 40 minutes. Add milk and cheese and cook
until cheese is melted. Salt to taste. Serves 6 to 8. If you like a really
thick soup, thicken with a paste of 3 tablespoons flour and 1/4 cup milk just
before serving.
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