Ingredients:
2-4 T butter
8 medium carrots, chopped
8 stocks celeray, chopped
1 onion, chopped
2 cans chicken broth
3 c. water (to desired consistency)
4 cubes boullion
Saute in butter the carrots, celery, and onion. Add broth, boullion, and enough water to just cover. Simmer 20 minutes. Puree, and add salt and pepper to taste.
Top with parsley, chives, lemon rind, sour cream, dill, if desired
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