Carrot Cream Soup - cooking recipe

Ingredients

1/4 c. (1/2 stick) butter or margarine
1/2 c. chopped onion
7 c. sliced/chopped carrots
1 c. flour
8 1/2 c. chicken stock
salt and pepper to taste
snipped parsley

Preparation

In a 4-quart saucepan, melt butter or margarine over medium heat.
Add onion and cook until soft.
Add carrots and stir in flour, mixing well.
Cook, stirring; add stock and bring to boil, then lower heat.
Cover and simmer 1/2 hour, stirring occasionally.
Put through blender (not too much at a time; will bubble over).
Blend in cream; add salt and pepper to taste. Sprinkle chopped parsley on top.
Makes about 12 cups.