CARROT SOUP 2
1 qt. milk (Rich)
2 c. cooked carrots, mashed
2 tbsp. onion, finely minced
1 tsp. salt
1 tsp. sugar
1 tbsp. flour
1/4 tsp. pepper
1 tbsp. butter
Heat milk. Mash carrots or put through sieve. Add 1 tablespoon flour. Stir into the boiling milk and season with two tablespoons chopped parsley; gives it unusual taste. Brandon