Let simmer using masher to break it all up. And stirred frequently.
Once texture was how I wanted it I added the cooked carrot coins.
Then I put 2 tbs of flour in a bowl added 2 cuos of the soup and stirred adding more liquid as needed. Once thick enough I added it to the soup, whisking to mix well.
Then I added two cups grated cheddar cheese. Whisking to cheese is mixed in.
I let the soup simmer and used the masher on the carrot coins to break them up in to smaller pieces. I sprinkled paprika on top. Stirring to mix.
Then I let soup cool before storing in fridge. I ended up with 10 pints of soup.
All will be transferred to pint storage bags.
I am now out of broth of any kind. So this ends my soup making for January. 8-)
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