CARROT SOUP

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CARROT SOUP
3 Ea. Large carrots, peeled and rough chopped
1 Ea. Yukon Gold potato, peeled and rough chopped 1 Clove garlic, sliced
1 Ea. Leek, chopped
2 Stalks celery, chopped
1 Quart Mushroom stock
Salt to taste

Place all the vegetables and stock into a medium-sized pot. Bring to a boil and then reduce to a low simmer, cooking until vegetables are fork tender, about 25-30 minutes. Blend in a blender until smooth and pass it through a fine mesh strainer. Taste and adjust the salt as needed. This is a great soup to make a large batch of and freeze for easy week-day dinners.

CHEF CLAYTON ALLEN