Cream of Carrot Soup

2 qts sliced or grated carrots
½ c chopped onion
¼ c chicken fat or butter
1 bay leaf
1 t marjoram
½ t thyme
3 chicken bouillon cubes, NOT dissolved
1 qt milk
½ qt chicken stock (pref. from real chicken)
¾ qt half and half
salt and pepper to taste

Sauté carrots and the next six ingredients (through to bouillon cubes) in covered pan over low heat until well cooked — at least one hour. Add milk and simmer 20 min. more. Remove bay leaves and blend in blender until smooth. Return to pot; add remaining ingredients.

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