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Carrot Bisque




  1. Sauté bacon in heavy saucepan until crisp. Stir in vegetables. Stir frequently until wilted. Cover and simmer for 10 to 15 minutes.
  2. Uncover, stir in chicken stock, thyme and bay leaf. Simmer covered for 1 hour.
  3. Remove from heat. Remove bay leaf.
  4. Puree soup in blender. Return to saucepan; add half and half. Reheat, but DO NOT boil.
  5. Serve garnished with chopped green onions.


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