Ingredients Jump to Instructions ↓

  1. 4 cups chopped baby carrot s

  2. 1 large onion chopped

  3. 1 stalk celery chopped

  4. 1 small clove garlic chopped

  5. 2 TBLSP olive oil

  6. 2 14 1/2 oz cans chicken broth

  7. 1 1/2 cups heavy cream

  8. 1 cup milk

  9. 1/4 tsp salt

  10. 1/4 tsp black pepper

  11. tsp dry mustard powder

  12. 1/2 cup dry sherry

Instructions Jump to Ingredients ↑

  1. Cook and stir the chopped vegetables in hot oil in a large saucepot on medium - high heat about 5 minutes or until the onion is tender. Add chicken broth.

  2. Bring to a boil, then reduce heat to medium - low; simmer for 20 minutes.

  3. Puree the soup with a hand held blender right in the pot or in small batches in a counter top blender or food processor.

  4. Once pureed, add the heavy cream and the milk, stir well.

  5. Cook on low until soup is heated through. Add the dry sherry, salt, pepper,and dry mustard.Cook and stir for about 3 minutes to blend the flavors. Taste; adjust seasonings if needed.


Send feedback