Our Lady of the Snows Shrine Restaurant Cream of Carrot Dill Soup

Ingredients:
  • 2 lbs butter or margarine
  • 1 Tbsp white pepper
  • 1 Tbsp garlic salt
  • 1 Tbsp salt
  • 2 lbs flour
  • 2 1/2 gallons milk
  • 3 Tbsp chicken base
  • 2 or 3 Tbsp dill
  • 2 lbs carrots, shredded
  • 1 gallon 40% cream
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Preparation:

Melt butter or margarine; add white pepper, garlic salt and salt, then add flour to make a roux. Cook for 10 minutes over low heat.

Add milk 1 gallon at a time. After it comes to a thick consistency, add remaining ingredients. Finish with cream.

Makes: 5 gallons
Source:
Submitted by: Recipe Group Member
Date:



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