Carrotcheese Recipe Cream of Carrot-Cheddar Soup (from the More-With-Less Cookbook, Harold Press, 1976) Saute' in large kettle: 2 Tblsp butter or margarine 1/2 c. finely chopped onion Add and simmer until vegetables are tender: 1 lb. carrots (8-10) shredded 1 lb. potatoes (3-5) shredded 6 cup chicken broth (we often used vegetable broth) 1/2 tsp. dried thyme 1 bay leaf 1/8 tsp. Tabasco sauce (or more to taste... much more) 1/2 tsp. Worcestershire sauce 1/2 tsp. sugar salt and pepper to taste Add, stirring under cheese is melted: 1 1/2 cup milk (may use part cream) 1 to 2 cups cheddar cheese, shredded Discard bay leaf. Serve hot with parsley sprinkled over. (We actually served this with beer, instead of parsley. And more Tobasco.)