Dilled Carrot Soup

If you're a fan of creamy soups-you must try this!! I got it from the chef at a restaurant I used to work at but I've scaled it down to make it at home. I made it for my discriminating mother-in-law and my parents who both said carrot?? and raved about it afterward. Try it-it's sweet, creamy and suprisingly, addictive!!

• Ready In: 1 hr 40 mins
• Serves: 8-10

Ingredients

• 2 (49 ounce) cans chicken broth
• 2  lbs  finely grated carrots
• 1  medium onion (minced)
• 2  ounces dry sherry
• 1⁄4 cup butter
• 2  ounces flour
• 1⁄2 cup heavy cream
• 3  pinches dried dill weed
•  salt (to taste)
•  white pepper (to taste)

Directions

1. Melt 1/2 stick butter over low heat in a large stockpot.
2. Add veggies & cook slowly over low heat until tender.
3. Add sherry & cook until reduced by half.(May take 1-2 hrs.).
4. Add flour, stirring frequently over low heat until creamy (7-8 mins).
5. Stir in hot broth slowly. Simmer 10-15 minutes.
6. Add salt, pepper & dill. Stir in heavy cream and simmer 5 minutes.
7. Enjoy!