Kraut Carrot Cream soup
2 tablespoons margarine
1 cup copped onion
4 chicken bouillon cubes
1cup boiling water
2 cups Steinfeld's kraut juice
3 1/2 cups sliced carrots
1 cups copped celery
1/2 teaspoon nutmeg
3 cups milk
Salt and pepper to taste
In a heavy soup kettle, melt butter add onions and cook until tender. Dissolve bouillon cubs in boiling water. Add bouillon, kraut juice, carrots and celery to onions; cover and simmer 1 hour. Force cooked carrot mixture through sieve or food mill. Combine carrot pulp nutmeg, milk, salt and pepper. Chill several hours before serving. Serve garnished with whipped cream or chopped chives, if desired.