Dilled Carrot Soup - cooking recipe

Ingredients

2 (49 ounce) cans chicken broth
2 lbs finely grated carrots
1 medium onion (minced)
2 ounces dry sherry
1/4 cup butter
2 ounces flour
1/2 cup heavy cream
3 pinches dried dill weed
salt (to taste)
white pepper (to taste)

Preparation

Melt 1/2 stick butter over low heat in a large stockpot.
Add veggies & cook slowly over low heat until tender.
Add sherry & cook until reduced by half.(May take 1-2 hrs.).
Add flour, stirring frequently over low heat until creamy (7-8 mins).
Stir in hot broth slowly. Simmer 10-15 minutes.
Add salt, pepper & dill. Stir in heavy cream and simmer 5 minutes.
Enjoy!