More-With-Less - Cream of Carrot-Cheddar Soup

This well worn and splattered cookbook was one of the very

first cookbooks I purchased as a newly wed.

It was printed in 1976 by Herald Press, Scottdale Pennsylvania

A wonderful blend of 100s of delicious and simple recipes gathered by

Mennonite Central Committee's call for recipes.

There is a long list of taste testers in the front pages with

special mention to students at Goshen College's Peace Society who 

arranged for alternate cafeteria meals.

I love that!

Doris Janzen Longacre, who made this cookbook happen,

did so with much love and dedication to the theme More-With-Less.

Many recipe contributors brought tastes from around the world where

they served as missionaries and volunteers in MCC's world wide ministries.

A favourite soup recipe in this cookbook is the Cream of Carrot-Cheddar Soup

that is often served here on Christmas Eve or New Year's Eve.

Today, the shortest day of the year, this soup was served at our supper table.

It was a welcome hot soup for a dark evening, the first day of Winter,

 and two adults suffering the sniffles and stuffies!

Here is the recipe along with a few of the "tweaks" I've made over the years.

Cream of Carrot-Cheddar Soup

Serves 8    (I usually half this recipe since we are now only 2)

Sauté in large kettle:

2 Tbsp. butter

½ Cup finely chopped onion

Add and simmer until vegetables are tender:

1 lb. carrots (8-10) shredded    (I use 2 large carrots or 4 small ones)

1 lb. potatoes (3-5) shredded    (3 medium size potatoes)

6 Cup chicken broth    (one carton broth which is 4 Cups)

½ tsp. dried thyme    (a sprinkle of thyme)

1 bay leaf

1/8 tsp. Tabasco sauce

½ tsp. Worcestershire sauce

½ tsp. sugar    (optional, the carrots usually make the soup sweet enough)

Salt and pepper to taste

   I like to add a sprinkle of cinnamon

Add, stirring until cheese melts:

1 ½ Cups milk (may use part cream)    (I used half cup of whipping cream)

1-2 Cups cheddar cheese – shredded    (3/4 Cup of shredded cheese is lots)

Discard the bay leaf and serve with parsley sprinkled over.

This recipe was submitted by: Marcia Beachy, DeKalb, Ill. and Janet Landes, Phoenix, Ariz.

Here's to the official beginning of winter and longer days!!!

Wishing each and every one of my dear readers a warm and peaceful Christmas.

May God bless you and keep your loved ones near.

Till next time ... looking forward to celebrating our Saviour's birth.