Lynn's DEELICIOUS Carrot Soup Recipe

6 med carrots

2 med potatoes

1 ½ cups boiling water

2 bullion cubes (i like to cut this in half)

1 tsp Worcestershire sauce (i don’t use this)

2 tsp salt

¼ tsp salt

½ tsp paprika

¼ cup butter or margarine

1 large spanish onion, finely chopped

3 tbsp flour

3 cups milk

¼ tsp thyme

¼ cup parsley

 

Cut the carrots into thin rounds. Peel and chop potatoes into ½” cubes. Put veggies into pot and add boiling water, bullion cubes, worchestershire sauce, salt, pepper, and paprika. Bring to a boil, turn down heat, cover and simmer for 15 minutes. At the same time in another pan, melt butter. Add onion and cook for three minutes (onions should become clear). Sprinkle in the flour and stir to blend (away from heat). Return to moderate heat, adding the milk, and stirring constantly until it reaches a boil (this takes about 15 min). When it reaches a boil, add it to the veggies along with the tyme. Bring back to a boil, turn heat to low and cover, simmering for 5 minutes.