Butter for frying
1 med. onion, finely chopped
1 lb. carrots, peeled and chopped
1 lg. potato, peeled and chopped
1 qt. chicken stock
1 tbsp. parsley, chopped
1 tsp. sugar
Salt and pepper
Melt butter in saucepan. Add vegetables and cover. Cook for 5 minutes. (Longer for tender vegetables.) Gradually stir in chicken stock. Bring to boil; add seasonings, parsley and sugar. Lower heat and half cover. Simmer gently for 30 minutes. Puree soup in blender or food processor, etc. Return to rinsed out pan; reheat gently and adjust seasonings. At serving time garnish with a spoonful of cream and some sprinkled parsley.
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