Our Lady of the Snows Shrine Restaurant Cream of Carrot Dill Soup

2 pounds butter or margarine
1 tablespoon white pepper
1 tablespoon garlic salt
1 tablespoon salt
2 pounds flour
2 1/2 gallons milk
3 tablespoons chicken base
2 or 3 tablespoons dill
2 pounds carrots, shredded
1 gallon 40% cream

Melt butter or margarine; add white pepper, garlic salt and salt, then add flour to make a roux. Cook for 10 minutes over low heat.

Add milk 1 gallon at a time. After it comes to a thick consistency, add remaining ingredients. Finish with cream.

Makes: 5 gallons

Source: Our Lady of the Snows Shrine Restaurant, Belleville, Illinois