1 onion, chopped 1 clove garlic, mashed 3 tablespoons of butter 4 carrots, grated 2 stalks celery, chopped 2 cups of chicken stock 1/4 teaspoon of white pepper 1/4 cup of nonfat dry powdered milk 1/2 cup of liquid nonfat milk
Sauté the onion and garlic in butter. Add the carrots and sauté a few more minutes. Add the chicken stock and cook until the vegetables are soft. Puree soup and add milks (Dry milk mixed with whole milk). Return to the pot and add the pepper. Heat and serve. Makes 6 servings
