Cream of Carrot Soup

Name: Cream of Carrot Soup
Yield: 50 one cup servings
Cuisine: null
Ingredients: 8 medium onions; 1 cup butter, or other fat (1/2 pound); 1 quart fine bread crumbs, (3/4 pound); 2 gallon water, or chicken or meat broth; 2 2/3 tablespoon salt, (1 1/3 ounces); pepper; 1 gallon mashed cooked or canned carrots; 1/2 gallon evaporated milk

Yield: 50 one cup servings

Ingredients

8 medium onions
1 cup butter, or other fat (1/2 pound)
1 quart fine bread crumbs, (3/4 pound)
2 gallon water, or chicken or meat broth
2 2/3 tablespoon salt, (1 1/3 ounces)
pepper
1 gallon mashed cooked or canned carrots
1/2 gallon evaporated milk

Directions

Cook chopped onions slowly in turner 5 minutes, without browning.
Add crumbs, broth, salt, pepper and sugar.
Simmer 20 minutes.
Add carrots and milk.
Reheat and serve at once.
Raw carrots may be put through food chopper or grated and cooked with the onions in the water or broth.