Title: Carrot soup
 Categories: Vegetables
      Yield: 6 Servings
 
      1 lb Carrots (peeled and sliced)
      3 c  Chicken stock
      3 tb Butter (or margarine)
      2 md Onions (chopped)
      1 bn Shallots (chopped)
    1/4 c  Bell pepper (chopped)
      3 tb Flour
      2 c  Milk
  1 1/2 c  Cheddar cheese (grated)
    1/8 ts Pepper
        ds Cayenne pepper
           Salt (to taste)
           Parsley (for garnish)
 
  Cook carrots in stock until tender.  Drain and mash carrots, reserving
  liquid.  Saute onions and bell pepper in butter until tender. Add
  flour, stirring until smooth. Gradually add milk; cook stirring
  constantly, until slightly thickened.
  
  Add enough water to carrot liquid to make 2 cups. Combine liquid, milk
  mixture, carrots, cheese and spices. Stir constantly over moderate
  heat until soup is well heated and cheese is melted. Garnixh with
  parsley if desired.