Cream Of Vegetable Soup

• 1 Tbsp. unsalted margarine
• 1 large carrot, peeled and sliced thin
• 1 medium size yellow onion, sliced thin
• 1 large all-purpose potato, peeled and sliced thin
• 3 cloves garlic, crushed
• 1 bay leaf
• 1/4 tsp. dried thyme, crumbled
• 2 1/2 c. low sodium chicken broth
• 2 c. low-fat milk
• 1/8 tsp. salt
• 1/2 tsp. black pepper

1. In medium size heavy saucepan over low heat, melt the margarine.
2. Add the carrot, onion, potato, garlic, bay leaf and thyme, tossing to coat the vegetables with the margarine.
3. Stir in 1/2 cup of the chicken broth.
4. Cover and cook for 15 minutes or until almost all the liquid has evaporated.
5. Raise the heat to moderate, stirring in the remaining 2 cups chicken broth and the milk and cook, uncovered, stirring occasionally, until the vegetables are very tender and the flavors well blended, about 30 minutes.
6. Cool the mixture slightly and strain it, reserving both the vegetables and the liquid.
7. Discard the bay leaf.
8. Place the strained vegetables and 1 cup of the broth in a food processor or electric blender and puree by whirling for 1 minute.
9. Return the puree and reserved liquid to the saucepan.
10. Add the salt and pepper and bring to serving temperature over moderate heat, about 3 minutes.
11. Serves 4.

unsalted margarine, carrot, yellow onion, potato, garlic, bay leaf, thyme, chicken broth, lowfat milk, salt, black pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1066974 (may not work)