1 lb. carrots, peeled and sliced
1/4 c. chopped onions
1 c. celery, sliced
1/4 c. butter
3 1/2 c. chicken bouillon stock
Bacon to fry for garnish
1/2 c. dried vegetable flakes
3/4 c. milk

Saute carrots with onions and celery in butter. Cook 10 minutes. Put into soup kettle and add stock. Simmer 20 minutes and set aside to cool.

When cool, puree in blender until smooth. Put back in soup kettle with 1/2 cup dried vegetable flakes. Simmer 5 minutes.

Just before serving, add 3/4 cup milk to kettle and heat through but do not boil. Serve in soup bowls and garnish with chopped bacon if desired. This soup will serve 4 people generously, or 6 people as first course.