[Liz]

Try this delicious Oriental soup. It's easy---fast. Add lotsa red pepper flakes; can use skim milk. It gets too thick next day---just add chicken soup base heated w/ water. Good served lukewarm.

SZECHWAN CARROT SOUP / Gourmet Mag /April 1997
Cook/stir/soften onion, celery rib, both chp, minced gar/cl, tea veg oil. Add lb carrots in thin 1” pieces, 3/4” piece gingerroot, 1/8 tea red pepper flakes, 3 cups chix broth; simmer/covered very tender 45 min. Stir in 1 1/2 tbl ea soy sauce, creamy peanut butter, tea ea sugar, Asian toasted sesame oil, cup milk Blender purée in batches (careful blending hot liquids). Reheat slowly til hot, careful not to boil.

SERVE drizzled decoratively w/ sour cream thinned w/ heavy cream.

[Dr. Bogus Pachysandra]

Thanks Liz! Sounds great! Made Hot and Sour Soup a couple of weeks ago.