2 c. water
1 c. shredded carrots
1/2 c. chopped onion
1/2 c. chopped celery
1 tsp. salt
3-4 dashes bottled hot pepper sauce
1 (8 oz.) pkg. cream cheese, cut up
2 c. milk
2 tbsp. butter, softened
2 tbsp. flour
Snipped parsley

In 3-quart saucepan, combine the water, carrots, onion, celery, salt, and hot pepper sauce. Bring to boiling; reduce heat and cook, covered, 15 minutes or until vegetables are tender. Stir in cream cheese until melted. Add milk. Blend together butter and flour; add to saucepan. Cook and stir until mixture thickens and bubbles. Garnish each serving with snipped parsley, if desired. Makes 6 servings.