My husband loves onions, so this soup hits the spot with him.
1/4 c butter
1/2 c flour
2 Spanish onions, grated
1 small carrot, grated
4 c hot chicken stock
2 pints hot coffee cream
Salt and pepper to taste
2 T parsley
Melt butter in heavy pan. Blend in flour; remove from heat. Boil onions and carrot in chicken stock for 10 minutes. Pour stock with onions and carrots into butter mixture. Stir until all the roux is dissolved in stock. Bring to a boil, stirring constantly. Add coffee cream. Season with salt and pepper. Sprinkle with parsley and grated Parmesan cheese.
The Florida Conference of The United Methodist Church
450 Martin Luther King, Jr. Avenue
Lakeland, FL 33815
(863) 688-5563 or toll free (800) 282-8011