Evening Republican, Volume 17, Number 81, Rensselaer, Jasper County, 4 April 1913 — Cream of Carrot Soup. [ARTICLE]

Cream of Carrot Soup.

Slice three medium-sized carrots and put in a saucepan with one cupful of water, a slice of onion and a bay leaf. Cover the pan and cook until tender, rub through a strainer, reserving the water in which the carrots are cooked, and then put the carrots and water over the fire. If the mixture is too thick, add a cupful of boiling water. Heat one and one-half ta'blespoonful of buttqr, adding the carrot mixture. Beat until thick and boiling. Just before serving add a level tablespoonful of salt, a little pepper, a cupful of hot milk and a half cupful of cream.—Woman’s World.