Title: Tomato-Carrot Soup
Categories: None
Yield: 7 Cups

1 lg Onion, chopped (1 cup)
1 lb Carrots, pared and sliced
-(about 2 cups)
2 tb Butter or margarine
1 cn (13 3/4 ounces) chicken
-broth
7 Medium-size tomatoes, peeled
-and chopped -OR-
1 cn (28 ounces) tomatoes,
-undrained
1 ts Leaf basil, crumbled
1 c Milk
1 c Light cream

1. Saute onion and carrots in butter in large saucepan until soft, about 5
minutes. Add broth, tomatoes, and basil. Cook, covered, 30 minutes (20
minutes for canned).

2. Pour half the cooked mixture into container of electric blender. whirl
until smooth; pour into another large saucepan. Repeat with remaining
mixture. Return to pan.

3. Stir in milk and cream. Reheat (do not boil) and serve, or refrigerate
and serve icy-cold. Posted to EAT-L Digest 10 Mar 97 by "Elizabeth A. Post"
on Mar 10, 1997