GOLDEN FALL SOUP

(An excellent soup to serve in October when there is a nip in the air.It goes well with HARVEST SALAD and crusty bread)

¼ C. CHOPPED ONION

1 CLOVE MINCED GARLIC

1 T. OIL

3 SLICED MEDIUM CARROTS

6 C. CHICKEN BROTH

¼ TSP. NUTMEG

Cook onions and garlic in oil until soft

Add remaining ingredients above.

 

 

Bring to boil, lower heat, cover and simmer

30 minutes until carrots are tender

Blend smooth (in blender)

Add:

¼ C. WHIPPING CREAM

1 T. CREAMY PEANUT BUTTER

2 TSP. WORCESTERSHIRE SAUCE

1 DASH OF TOBASCO

Re-blend.Warm on low heat before serving.

Top with a dollop of sour cream sprinkled lightly with nutmeg