Cream Of Carrot Soup

• 1 medium onion, peeled and sliced
• 2 Tbsp. butter or margarine
• 4 carrots, peeled and sliced
• 1 stalk celery with leaves
• 2 c. homemade chicken broth (may substitute 1 can Swanson brand)
• 1 tsp. salt
• seasoned pepper to taste
• 3/4 c. half and half (or low-fat milk if you're counting calories)
• chopped, fresh dill or parsley for garnish
• croutons (if desired)

1. Saute onion in butter until limp.
2. Place onion in saucepan with carrots, celery and chicken broth; cover and simmer 15 minutes. Transfer mixture to blender; add salt and pepper.
3. Cover and whirl a few seconds.
4. Add the half and half or milk; blend again until smooth.
5. Reheat soup, but do not boil.
6. May also be chilled and served cold.
7. Good served in mugs.
8. Serves 4.

onion, butter, carrots, celery, chicken broth, salt, pepper, milk, parsley, croutons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=528036 (may not work)