Well, now I have to report on the next soup recipe, using Joy of Cooking's basic receipe, but I departed some from it. It is absolutely YUMMY!

In a large, covered soup pot, put a large pat of butter and 1/4 c water or broth and cook one chopped, large onion, 2 sliced or chopped cloves of garlic, and 1/8 tsp of nutmeg for ten minutes or till tender.

Add 1 large can of Swanson chicken broth (over a quart) and about 2 pounds of sliced carrots (I did not measure the amount of carrots, but I did use more than the receipe called for.) I also added half a head of Chinese cabbage, sliced up, that I wanted to use up.

Bring to a boil, reduce heat to a slow simmer, and cover till tender, about 20 minutes. Puree in the blender, add 1/2 to 1 cup of half and half cream, salt, pepper, and a teaspoon of Worchestershire sauce. Voila.