6 c. chicken stock
3-4 lg. peeled carrots, grated
1/2 c. chopped onion
2 cloves garlic, minced or mashed
1/2 - 1 c. chopped celery
3 tbsp. butter

Saute onions, garlic, celery and carrots in butter until carrots turn milky yellow. Add chicken stock (I use bouillon cubes and water). Simmer 15-20 minutes. Tasty!