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This article is from the Recipes Collection, by numerous authors posting those to Usenet. The recipes cover various cuisines and a a wide variety of topics, such as appetisers, breads, desserts, entrees, sauces-toppings, side-dishes, etc.). You don't need any cookbooks anymore, as there are hundreds of recipes to choose from.

Potato And Carrot Soup

Servings: 4

Calories: 241

Protein: 5 g

Fat: .5 g

Cholesterol: 0 mg

* Ingredients:

6 cups water

2 T. McKay's Chicken-Style Seasoning

2 green onions (including tops), thinly sliced

2 cloves garlic, cut in half diagonally

2 T. soy sauce

3 T. lemon juice

4 large carrots (about 1½ pounds), cut in chunks

1 large sweet potato (about ¾ pound), peeled and cut in chunks

1 medium-size russet potato (about ½ pound), peeled and cut in
chunks

* Directions:

In 6-quart saucepan, combine water, McKay's seasoning, onions,
garlic, soy sauce, and lemon juice. Cover and bring to a boil over
high heat. Add carrots; reduce heat, cover and simmer for 15
minutes. Add sweet and russet potatoes; cover and simmer until
vegetables are very tender when pierced (35-45 minutes). Remove
garlic with slotted spoon.

 

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