Cream of Carrot Soup

(submitted by a player from another backgammon site, thank you Betty Boop)

2 lbs. carrots thinly sliced
1-1/4 C chopped onion
1 C chopped celery
1/4 C butter
3 1/3 C Chicken broth
2/3 C Half and half


Method :

Saute carrots, onion and celery in butter in a Dutch oven for 10 minutes. Add broth and bring to a boil. Cover, reduce heat and simmer for 20 minutes. Remove from heat, and cool for 10 minutes.

Place half the mixture in an electic blender; blend until smooth. Repeat with remaining mixture. Return to Dutch oven. Stir in half-and-half, and cook until thoroughtly heated (do not boil ) Makes about 7 cups.