1 lb Carrots (peeled and sliced)
3 c Chicken stock
3 tb Butter (or margarine)
2 md Onions (chopped)
1 bn Shallots (chopped)
1/4 c Bell pepper (chopped)
3 tb Flour
2 c Milk
1 1/2 c Cheddar cheese (grated)
1/8 ts Pepper
ds Cayenne pepper Salt (to taste) Parsley (for garnish) Cook carrots in stock until tender. Drain and mash carrots, reserving liquid. Saute onions and bell pepper in butter until tender. Add flour, stirring until smooth. Gradually add milk; cook stirring constantly, until slightly thickened. Add enough water to carrot liquid to make 2 cups. Combine liquid, milk mixture, carrots, cheese and spices. Stir constantly over moderate heat until soup is well heated and cheese is melted. Garnixh with parsley if desired. SOURCE: 1979 Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman