Title: Carrot and tomato soup with dill
 Categories: Bobbie's, Not, Sent
      Yield: 8 Servings
 
    1/2 lb Carrot; sliced
      2 md Onions; sliced (1 1/4 cup)
      2    Potatoes; cubed (1 1/2 cup)
      4 c  Tomatoes; cubed
      1    Bay leaf
      6 c  Chicken stock
      1 c  Evaporated skim milk
      2 tb Lemon juice
    1/4 c  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