Cream of Carrot-Cheddar Soup

(from the More-With-Less Cookbook, Harold Press, 1976)

Saute' in large kettle:

	2 Tblsp butter or margarine
	1/2 c. finely chopped onion

Add and simmer until vegetables are tender:

	1 lb. carrots (8-10) shredded
	1 lb. potatoes (3-5) shredded
	6 cup chicken broth  (we often used vegetable broth)
	1/2 tsp. dried thyme
	1 bay leaf
	1/8 tsp. Tabasco sauce (or more to taste... much more)
	1/2 tsp. Worcestershire sauce
	1/2 tsp. sugar
	salt and pepper to taste

Add, stirring under cheese is melted:

	1 1/2 cup milk (may use part cream)
	1 to 2 cups cheddar cheese, shredded

Discard bay leaf.  Serve hot with parsley sprinkled over.

(We actually served this with beer, instead of parsley.  And
more Tobasco.)