Recipe for cooking our lady of the snows shrine restaurant cream of carrot dill soup

Soups for Salads :: Copy-Cat Soups

Our Lady of the Snows Shrine Restaurant Cream of Carrot Dill Soup

Source: Our Lady of the Snows Shrine Restaurant, Belleville, Illinois - St. Louis Post-Dispatch

2 lb. butter or butter replacement
1 Tbsp. white pepper
1 Tbsp. garlic salt
1 Tbsp. salt
2 lb. flour
2 1/2 gallons milk
3 Tbsp. chicken base
2 or 3 Tbsp. dill
2 lb. carrots, shredded
1 gallon 40% cream

Melt butter or butter replacement; add white pepper, garlic salt and salt, then add flour to make a roux. Cook for 10 min. over low heat.

Add milk 1 gallon at a time. After it comes to a thick consistency, add remaining ingredients. Finish with cream.

Makes approximately: 5 gallons