Carrot Soup

2 tablespoons butter
½ cup onion, chopped
4 medium-size potatoes, peeled and coarsely chopped
8 to 10 carrots, peeled and sliced
8 cups chicken broth
1 bay leaf
½ teaspoon thyme
1 cup heavy cream
1 cup milk
½ Worcestershire sauce
½ teaspoon sugar
Salt and pepper to taste
Few dashes of hot pepper sauce

Saute onion in butter.  Add potatoes, carrot, broth, and herbs.  Cook until tender, 30 to 40 minutes.  Puree in food processor or blender until smooth.  Return to pot, add cream, milk and remaining seasonings, bring just to a boil.  Remove bay leaf.  This soup can be served hot or cold, makes 10 servings.

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I got this recipe several years ago (I think it was 1993) when we went to Connor Prairie in Noblesville, Indiana for a hearthside dinner.  Connor Prairie is a park representing life in Indiana as it was in 1861. Larry, several friends and I, helped prepare the meal around the huge fireplace, just as they would have done all those years ago.  It was really fun and a great experience.  They sat us at a lovely table, decorated with the period’s finery and candle light.  Dinner was served and we enjoyed some good fellowship, great conversation and entertainment too!  The evening ended too soon!