Recipe - Carrot And Tomato Soup With Dill

One half pound Carrot; cut or sliced up
2 md Onions; cut or sliced up (1 One fourth cup)
2 Potatoes; cubed (1 One half cup)
4 cup Tomatoes; cubed
1 Bay leaf
6 cup Chicken stock
1 cup Evaporated skim milk
2 tablespoon Lemon juice
One fourth cup Fresh dill; chopped

Combine vegetables, bay leaf and chicken stock. Cook in Microwave for 30
minutes on High Remove bay leaf. Put solids in blender and puree. Add back
to dish. Add 1 cup evaporated skim milk. Heat well in Microwave. Add lemon
juice and dill just before serving. MC formatting by bobbi744@sojourn.com

Recipe by: Doris Jehle

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Apr 04, 1998