• June 2009
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1st try: June 25

1 medium onion, chopped

2 tbsp butter

2-1/2 cup chicken broth

1 pound carrots sliced

2 large potatoes peeled and cubed

1 1/2 cups milk

1/4 tsp salt

1/4 tsp pepper

shredded swiss cheese and minced fresh parsley

In a large saucepan, saute onion in butter until tender. Add the broth, carrots and potatoes;bring to a boil. Reduce heat; cover and simmer for 15-20minutes or until vegetables are tender. Remove from heat;cool slightly.

Transfer to a blender;cover and process until blended. Return to pan. Stir in the milk salt and pepper, heat through (do not boil) garnish w/ cheese and parsley if desired.

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