Post by cuteascountry_Shortcake on Aug 4, 2003 13:58:39 GMT -6
2 tablespoons butter or bacon fat 1 cup chopped onion 1 cup finely diced celery 1 tablespoon all-purpose flour 4 cups beef stock 4 cups sliced carrots Salt and pepper to taste
In a medium skillet, brown onion and celery in butter or bacon fat. Blend in flour and enough of the beef stock to make a smooth paste. Pour into a soup kettle. Add carrots, remaining beef stock and seasonings. Simmer on low heat 2 to 2 1/2 hours. Strain through a sieve (or process in a blender or food processor). Serve hot.