Anononymous 8-09-05

2 carrots

2 onions

4 celery stalks

2 bell peppers

1 bunch parsley sprigs

Three 15-ounce cans diced tomatoes

3 large onions

10 cloves of garlic

3 Tablespoons butter

1 Tablespoon rosemary

1 teaspoon thyme

2 teaspoons paprika

1/2 teaspoon nutmeg

Salt and pepper to taste

3 cups cream

Wash carrots, 2 onions, celery, and bell peppers and cut into large pieces.

Place in stock pot with parsley and just cover with water. Simmer

for at least two hours. Salt and pepper to taste. Remove from heat

and cool. Saute garlic and 3 remaining onions in butter until

tender. Blend cooked carrots, celery, and bell peppers with some of

the stock (from vegetables) until smooth. Add onions and garlic;

blend again until smooth. Return to soup pot. Blend tomatoes and sauces and add to pot. Add salt, pepper, and cream. Do not boil after cream

has been added!